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Foodgeek: |
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Rating: |
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Servings: |
15 to 20 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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Torte Layers:
3 cups flour
2 tsp. baking powder
1/4 lb. butter
6 lg. egg yolks
1 cup sugar
1/2 cup milk
2 tsp. vanilla extract
Butter Cream Filling:
1/2 lb. unsalted butter
1 cup powdered sugar (icing)
2 lg. egg yolks
12 oz. seedless strawberry preserves or apricot jam
Juice of 2 oranges
Juice of 1 lemon
White Icing:
2 cups powdered sugar (icing)
1/4 cup heavy cream
1 tsp. vanilla extract
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Directions:
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FOR THE TORTE LAYERS: Sift flour with baking powder and cut in small pieces of chilled butter with a pastry cutter or in processor.
Beat egg yolks and sugar until thick and pale, and add to flour. Add milk and vanilla. Knead lightly and form 4 balls of dough (for 4 layers). Wrap in plastic wrap and refrigerate for 4 hours or overnight. (Dough may be frozen, thawed, and formed later.)
Between two sheets of waxed paper, roll out dough less than 1/2 inch thick. Peel off top paper. Place a 9 inch cake pan on dough and with a sharp knife cut a circle. Remove scraps. Slide wax paper and dough onto a cookie sheet and prick with fork. Repeat with rest of dough. Roll scraps last; they are baked and used as decorative crumbs.
Bake in preheated 350 degrees F. oven until golden but not brown, about 10 minutes. Allow to cool. Handle carefully, because layers are brittle.
FOR THE BUTTER CREAM FILLING: Cream butter with sugar until fluffy. Add egg yolks one at a time with mixer on high speed. Beat 5 minutes. Place 1 baked layer on doubled wax paper and sprinkle lightly but thoroughly with juices. Spread jam over top layer, just enough to cover, pulling to the edge. Add another layer, press lightly, and repeat with jam and filling until all 4 layers (except the "scrap" one) are stacked. If a layer comes out imperfect or split, use it in the middle. Cover sides with butter and sprinkle with coarsely crumbled scraps. Cover lightly with wax paper and refrigerate overnight.
FOR THE WHITE ICING: Mix sugar with a little cream, adding vanilla. Add more cream to form a moderately thick frosting.
Using a wide spatula, spread icing on top, from center to edge. If a very smooth surface is desired, dip clean spatula in hot water, shake off excess, then lightly smooth the top. Let dry and harden before decorating. Carefully transfer to cake platter. Decorate with candied fruit, jellied and hard candies, and nut meats, all cut into bits. These may be used to form a folk design or mosaic.
To serve: place a 3 inch diameter glass in the middle, cut around it to the bottom, and then make 1 inch radial cuts. This method produces elegant slices, not "slabs," which are frowned upon. Keep chilled and bring to room temperature before serving. However, repeated warmings cause the taste to deteriorate, so when serving only a few slices, do not warm up the whole torte. Serves 15 to 20.
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Comments from olga
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This torte, an all around favorite is composed of three parts: short dough layers, filling, and icing. It is elegant, delicious, and keeps well. It is made in stages, a day at a time, and it must cure for at least two days to allow the flavors to intermingle, so it is made about a week before serving. Traditionally, this torte is white, with a glaze of hard sugar. At Easter time the top is lavishly decorated with folk motifs from pysanky (Ukrainian easter eggs). Colored candies and nuts are cut and arranged as in a mosaic. Variations on this recipe are numerous, and many serious hospodyni have their own "secret" versions.
Festive Ukrainian Cooking
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