Monday, January 5th, 2015

Torta Ljiljana, more succinctly

Filed under: random — alison @ 01:35

Like a lasagne, only dessert.

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.

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.

1 Comment »

  1. See version with detailed instructions here:

    Comment by alison — Monday, January 5th, 2015 @ 01:41

RSS feed for comments on this post.

Leave a comment

Powered by WordPress