RUSSIAN TORTE RECIPE - APRICOT-NUT-MERINGUE TORTE RECIPE

Steps:

• To make the pastry dough: In a small bowl, dissolve yeast in warm water and stir in sour cream. Set aside. In a large bowl, cream the butter, and mix in the egg yolks and yeast mixture. Then add the flour and salt, and mix well. Divide dough into three parts and let stand wrapped in plastic for 20 minutes.
• To make the nut filling: In a medium bowl, mix together ground walnuts, 3/4 cup sugar and cinnamon. Reserve 1/2 cup of this for the topping and set the rest aside.
• To assemble: Heat oven to 350 degrees. Working with one piece of dough at a time, roll out into a thin rectangle (the size of a half-sheet pan, about 18x12 inches). Place on a cookie sheet or into a half-sheet pan. Top with ground walnut mixture, reserving 1/2 cup for topping.
• Roll out second portion of dough and place on top of walnut mixture. Loosen the apricot filling by stirring it well and spread it over the entire surface of the dough. Roll out third portion of dough and place it on top of the apricot filling. Bake for 40 minutes. Remove from oven.
• Toward the end of the 40-minute baking time, make the meringue by whipping the egg whites until foamy. Add 1/2 cup sugar and vanilla and beat until stiff. Increase oven temperature to 400 degrees. Spread meringue over hot torte and sprinkle with reserved nut mixture. Bake 10 to 15 minutes or until brown. When cool, cut into diamond shapes to serve.