Streamline Hungarian Torte

4.4
(12)
10 Reviews
4 Photos

This streamlined Hungarian torte is a recipe handed down from my mother, it is a family favorite requested at all gatherings and pot lucks.

Submitted by Kathy Fulop Chamberlain
Updated on December 4, 2024
4
4
Prep Time:
20 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 30 mins
Servings:
32
Yield:
1 (11x17-inch) torte
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 32 servings

  • 2 cups chopped walnuts

  • ¾ cup white sugar

  • 1 teaspoon ground cinnamon

  • 1 (.25 ounce) envelope active dry yeast

  • 1 teaspoon white sugar

  • ¼ cup warm water (110 degrees F/45 degrees C)

  • 1 ⅓ cups unsalted butter or margarine, softened

  • ½ cup sour cream

  • 4 egg yolks

  • 4 ½ cups all-purpose flour

  • 1 (16 ounce) jar apricot preserves

  • 4 egg whites

  • ⅔ cup white sugar

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x17 inch jelly roll pan.

  2. Combine walnuts, 3/4 cup sugar, and cinnamon in a medium bowl; set aside.

  3. Dissolve yeast and 1 teaspoon sugar in warm water in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes. Stir yeast mixture, butter, sour cream, and egg yolks together in a large bowl. Gradually stir in flour until dough becomes too stiff to use a spoon. Knead dough in the bowl using hands until it becomes smooth, about 5 minutes. Divide dough into three equal pieces, form into balls, cover, and set aside to rest for 15 minutes.

  4. Roll one dough balls between 2 sheets of waxed paper to fit the jelly roll pan; transfer to the prepared baking pan. Spread with 3/4 walnut mixture. Repeat rolling with second dough ball; place over walnut layer in the pan. Evenly spread apricot preserves over dough. Repeat rolling with third dough ball; place on top of apricot preserves.

  5. Bake in the preheated oven until top of torte is golden brown, about 40 minutes.

  6. Beat egg whites in a glass or metal bowl to soft peaks. Gradually add 2/3 cup sugar while continuing to beat to stiff peaks. Evenly spread meringue over top of torte; sprinkle with remaining 1/4 walnut mixture.

  7. Bake in the heated oven for 15 minutes more. Cool in the pan on a wire rack. Trim edges for a cleaner presentation. Serve at room temperature.

Nutrition Facts (per serving)

267 Calories
14g Fat
33g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 32
Calories 267
% Daily Value *
Total Fat 14g 18%
Saturated Fat 6g 30%
Cholesterol 48mg 16%
Sodium 71mg 3%
Total Carbohydrate 33g 12%
Dietary Fiber 1g 4%
Total Sugars 15g
Protein 4g 8%
Vitamin C 1mg 2%
Calcium 23mg 2%
Iron 1mg 7%
Potassium 84mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.