Russian Torte Recipe
Why a gourmet? Anybody can judge how appetizing and flavorful Russian Torte is. This Russian Torte is always a hit as a Dessert . Stock up on plenty of bags of Nuts as you will want to make this Russian Torte time and again. Include this Russian Torte recipe in your most-liked list and make it as many times you wish to.
Ingredients
1/2 lb. shelled filberts, ground
8 eggs, separated
1 1/2 c. sugar
1/2 c. bread crumbs
Grated rind of 1/2 lemon
Juice of 1 lemon
1 tsp. vanilla
1 c. tart apricot jam
1 c. heavy cream, whipped
Directions
Reserve 2 tablespoons filberts.
Beat egg whites until stiff.
Beat egg yolks until thick and light, beating in sugar gradually.
Add bread crumbs, lemon rind, lemon juice and vanilla; fold in egg whites.
Spread batter in 2 greased and floured waxed paper-lined layer pans.
Bake at 325 degrees for 30 minutes.
Turn layers onto racks; cool.
Spread jam between layers and on top of torte.
Garnish top of torte with part of the whipped cream; frost side with remaining whipped cream.
Refrigerate until ready to serve.
Beat egg whites until stiff.
Beat egg yolks until thick and light, beating in sugar gradually.
Add bread crumbs, lemon rind, lemon juice and vanilla; fold in egg whites.
Spread batter in 2 greased and floured waxed paper-lined layer pans.
Bake at 325 degrees for 30 minutes.
Turn layers onto racks; cool.
Spread jam between layers and on top of torte.
Garnish top of torte with part of the whipped cream; frost side with remaining whipped cream.
Refrigerate until ready to serve.
