Streamline Hungarian Torte

This 3-layer streamlined Hungarian torte recipe is made with walnuts and apricot preserves and topped with a fluffy meringue. This is a showpiece cake.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 30 mins
• Calories: 267 Calories

Ingredients

• 1 teaspoon ground cinnamon
• 4 egg whites
• 2 cups chopped walnuts
• 1 teaspoon white sugar
• 4 egg yolks
• 1 (.25 ounce) envelope active dry yeast
• 1 (16 ounce) jar apricot preserves
• 0.5 cup sour cream
• 0.75 cup white sugar
• 0.25 cup warm water (110 degrees F/45 degrees C)
• 0.66666668653488 cup white sugar
• 4.5 cups all-purpose flour
• 1.3333333730698 cups butter or margarine, softened

Recipe Instructions

Step 1

Dissolve yeast and 1 teaspoon sugar in warm water in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes. Stir yeast mixture, butter, sour cream, and egg yolks together in a large bowl. Gradually stir in flour until dough becomes too stiff to use a spoon. Knead dough in the bowl using hands until it becomes smooth, about 5 minutes. Divide dough into three equal pieces, form into balls, cover, and set aside to rest for 15 minutes.

Step 2

Bake in the preheated oven until top of torte is golden brown, about 40 minutes.

Step 3

Bake in the heated oven for 15 minutes more. Cool in the pan on a wire rack. Trim edges for a cleaner presentation. Serve at room temperature.

Step 4

Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x17-inch jelly roll pan.

Step 5

Combine walnuts, ¾ cup sugar, and cinnamon in a medium bowl; set aside.

Step 6

Roll one dough ball between 2 sheets of waxed paper to fit the jelly roll pan; transfer to the prepared baking pan. Spread with ¾ walnut mixture. Repeat rolling with second dough ball; place over walnut layer in the pan. Evenly spread apricot preserves over dough. Repeat rolling with third dough ball; place on top of apricot preserves.

Step 7

Beat egg whites in a glass or metal bowl to soft peaks. Gradually add ⅔ cup sugar while continuing to beat to stiff peaks. Evenly spread meringue over top of torte; sprinkle with remaining ¼ walnut mixture.