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Hungarian Walnut Torte

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PREP TIME
20 min
COOKING TIME
70 min
TOTAL TIME
90 min
SERVINGS
32 servings
Dessert Hungarian
Hungarian Walnut Torte
Ingredients
  • 2 cups chopped walnuts
  • 1 teaspoon ground cinnamon
  • 3/4 cup white sugar
  • 1/4 cup warm water (110 degrees F/45 degrees C)
  • 1 (.25 ounce) envelope active dry yeast
  • 1 teaspoon white sugar
  • 4 egg yolks
  • 1/2 cup sour cream
  • 1 1/3 cups butter or margarine, softened
  • 4 1/2 cups all-purpose flour
  • 1 (16 ounce) jar apricot preserves
  • 4 egg whites
  • 2/3 cup white sugar
Instructions
1
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). \nGrease a large rectangular baking pan measuring 11x17 inches to prevent sticking.
2
Combine walnuts, ground cinnamon, and three-quarters cup of sugar in a medium-sized bowl.
3
In another small bowl, mix yeast with one teaspoon of sugar and warm water until the mixture becomes creamy and smooth, taking about 10 minutes.
4
In a large bowl, combine the yeast mixture, egg yolks, sour cream, and melted butter. Gradually add flour until the dough becomes too stiff to use a spoon.
5
Use your hands to knead the dough in the bowl until it becomes smooth and pliable, taking about five minutes.
6
Divide the dough into three equal parts, shape each portion into a ball, cover them, and let rest for about 15 minutes.
7
Roll one of the dough balls between two sheets of waxed paper to fit your prepared baking pan.
8
Place the rolled-out dough in the bottom of the greased baking pan and spread three-quarters of the nut mixture evenly over it.
9
Roll out another dough ball in the same way, place this on top of the nut layer, and spread the apricot preserves evenly over the dough.
10
Roll out the third dough ball in the same manner and place it on top of the layer of preserves.
11
Put the torte in a preheated oven and set your timer for 40 minutes.
12
When the timer goes off, check if the top of the torte is golden brown; if not, wait a few minutes.
13
In a clean glass or metal bowl, whip egg whites until they become soft peaks. Gradually add two-thirds cup of sugar while beating the egg whites to stiff peaks.
14
Spread the meringue evenly over the top of the torte and sprinkle with the remaining nut mixture.
15
Bake the meringue-covered torte for an additional 15 minutes in a preheated oven.
16
Let the torte cool down completely in the pan placed on a wire rack.
17
Trim the edges of the torte for a cleaner presentation.
18
Serve the torte at room temperature.