Apricot Walnut Cinnamon Layered Torte

Recipe Collection: Dessert

Apricot Walnut Cinnamon Layered Torte is a vegetarian Hungarian classic that combines sweet apricot preserves with crunchy, cinnamon-spiced walnuts. This torte is perfect for gatherings, offering a unique texture and a burst of flavor in every bite.

With its versatile profile, this torte can be served as a stunning dessert or a sweet treat for afternoon tea. Easily accessible through the easyChef Pro App, you can find personalized recipe recommendations, AI-powered pantry tracking, and a smart shopping list to streamline your meal prep. Select this recipe today and enjoy step-by-step guidance to create a memorable dish!

Overview

This streamlined Hungarian torte is a cherished family recipe, passed down through generations. With layers of cinnamon-spiced walnuts and sweet apricot preserves, it's a delightful treat perfect for gatherings and potlucks.

Diet Type

Vegetarian

Allergies

Contains Nuts, Dairy, Gluten, and Eggs

Cuisine

Hungarian

Serving Size: 32

Cooking Time: 90 minutes

Ingredients

• 2 Cups walnuts, chopped
• 0.75 Cups white sugar
• 1 Teaspoon (tsp) cinnamon, ground
• 0.25 Ounces (oz) envelope active dry yeast
• 1 Teaspoon (tsp) white sugar
• 0.25 Cups water, warmed
• 1.33 Cups unsalted butter, softened
• 0.5 Cups sour cream
• 4 Egg yolks
• 4.5 Cups all-purpose flour
• 16 Ounces (oz) apricot preserves
• 4 Egg whites
• 0.67 Cups white sugar

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x17 inch jelly roll pan.
2. In a medium bowl, combine 2 cups chopped walnuts, 0.75 cups white sugar, and 1 teaspoon ground cinnamon; set aside.
3. Dissolve 0.25 ounces envelope active dry yeast and 1 teaspoon white sugar in 0.25 cups warm water. Let stand until creamy foam forms, about 10 minutes.
4. In a large bowl, stir together the yeast mixture, 1.33 cups softened unsalted butter, 0.5 cups sour cream, and 4 egg yolks. Gradually add 4.5 cups all-purpose flour until dough is too stiff to stir. Knead until smooth, about 5 minutes. Divide into three equal pieces, form into balls, cover, and rest for 15 minutes.
5. Roll one dough ball between two sheets of waxed paper to fit the jelly roll pan; transfer to the prepared pan. Spread with 0.75 cups walnut mixture.
6. Roll the second dough ball and place over the walnut layer. Spread 16 ounces jar apricot preserves evenly over the dough.
7. Roll the third dough ball and place on top of the apricot layer.
8. Bake in the preheated oven until golden brown, about 40 minutes.
9. Beat 4 egg whites in a glass or metal bowl to soft peaks. Gradually add 0.67 cups white sugar, beating to stiff peaks. Spread meringue over the torte; sprinkle with remaining walnut mixture.
10. Bake for an additional 15 minutes. Cool in the pan on a wire rack. Trim edges for a clean presentation. Serve at room temperature.

Enjoy your homemade Apricot Walnut Cinnamon Layered Torte!