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My review
Streamline Hungarian Torte
13
Kathy Fulop Chamberlain
"This is a recipe handed down from my mother, it is a family favorite requested at all gatherings and pot lucks."
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Ingredients
1 h 30 m servings 267Original recipe yields 32 servings (1 -11x17 inch torte)
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Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease an 11x17 inch jelly roll pan. Mix together the walnuts, ground cinnamon, and 3/4 cup of sugar in a medium bowl and set aside.
- In a small bowl, dissolve the yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes. In a large bowl, stir together the yeast mixture, egg yolks, sour cream, and butter. Gradually stir in the flour until the dough becomes too stiff to use a spoon. Use your hand to knead the dough in the bowl until it becomes smooth, about 5 minutes. Divide the dough into three equal parts, form into balls, cover, and set aside to rest for about 15 minutes.
- Roll one of the balls of dough between 2 sheets of waxed paper to fit the pan. Place the dough in the bottom of the prepared baking pan and spread with 3/4 of the nut mixture. Roll out another ball of dough in the same way, place this over the nut layer in the pan and spread the apricot preserves evenly over the dough. Roll the third ball in the same way and place on top of the layer of preserves.
- Place the torte in the preheated oven and set the timer for 40 minutes. When the timer goes off, the top of the torte should be golden brown, if not then wait a few minutes. Place the egg whites into a clean glass or metal bowl. Whip the egg whites to soft peaks, then gradually add 2/3 cup sugar while beating the egg whites to stiff peaks. Spread the meringue evenly over the top of the torte and sprinkle with the remaining nut mixture.
- Bake the meringue-covered torte for an additional 15 minutes. Cool the torte in the pan set on a wire rack. Trim the edges for a cleaner presentation. Serve at room temperature.
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Reviews
Read all reviews 911 Ratings
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Most helpful positive review
4/18/2010
I really like the flavor and texture! Reminds me of those Cotlets candies. I bet any flavor of jam/jelly/preserves could be delicious, as well as any combination of nuts but I did use apricot/...
Most helpful critical review
10/11/2018
This recipe is too sweet!!! My fiancé is from Romania, Hungary neighbor. He was so disappointed.
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4/18/2010
I really like the flavor and texture! Reminds me of those Cotlets candies. I bet any flavor of jam/jelly/preserves could be delicious, as well as any combination of nuts but I did use apricot/...
2/21/2010
Absolutely incredible!! By far one of the best desserts. My husband made it for my birthday, and it was perfectly not too sweet and the layers were delicious!!!
8/4/2010
This Torte was absolutely delicious. I found that it tasted better several days after I baked it. This Torte keeps wonderfully without going too dry. Will definitely bake again and again and ...
12/10/2011
Big hit with my history class. It got me a A+! My family also thought it was amazing. Easy, simple, delicious.
6/30/2014
I hve been making this recipe since I was 13. It's a favorite of my fathers. I use either two jars of apricot preserves or 1 jar apricot and 1 jar pineapple preserves. The pineapple helps with t...
10/11/2018
This recipe is too sweet!!! My fiancé is from Romania, Hungary neighbor. He was so disappointed.
12/23/2017
Tastes amazing and impressive looking! My Grandmother used to make this recipe, I had bits and pieces of her old recipe but not the entire thing. So I tried this and it was just as amazing as ...
4/25/2015
Fam favorite for many years. You can use jam for both layers if nuts are not an option.
11/18/2014
Sorry for being the minority here but we did not want seconds of these. Although, it was very beautifully layered and presentable.