Torta Ljiljana, more succinctly

Like a lasagne, only dessert.

Pastry
1 packet dried yeast or equivalent
¼ c warm water
½ c room-temperature sour cream
¾ lb or 375 g soft butter
4 large egg yolks (save the whites for the meringue)
4 c flour
• Dissolve yeast in water, combine with sour cream.
• Cream butter. Beat in wet ingredients. Fold in flour.
• Divide dough into three portions. Cover in plastic and let rest 20 minutes.

Nut layer
16 oz, 1 lb or 500 g walnuts, ground
¾ c sugar
1 t cinnamon
½ t nutmeg
• Combine.

Apricot layer
3 c apricot filling

Assemble Torta
• Roll pastry dough out into three rectangles the size of your cookie sheet.
• In cookie sheet, stack (from the bottom up):
— Pastry
— Nut mixture (set aside ½ cup nut mixture for topping)
— Pastry
— Apricot filling
— Pastry
• Bake 40 minutes at 350°F/180°C.

Meringue
4 large egg whites
⅛ t cream of tartar
½ c sugar
• Make meringue and spread it over the hot torta as it comes out of the oven.
• Top with remaining ½ cup of nut mixture.
• Bake 12 minutes at 400°F/200°C.

Cut into diamonds when cool.

One Response to “Torta Ljiljana, more succinctly”

  1. alison Says:

    See version with detailed instructions here:
    http://www.alisoncummins.com/2015/01/04/torta-ljiljana

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