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Serbian Apricot Torte Recipe - Torta Praska

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Serbian Apricot Torte or Torta Praska

Serbian Apricot Torte or Torta Praska

© 2010 Barbara Rolek licensed to About.com, Inc.
This recipe for Serbian apricot torte or torta praska is made with a layered yeast dough that requires no rising, apricot filling and crackly meringue topping.

Here's a larger photo of apricot torte.

Makes 12 servings of Serbian Apricot Torte or Torta Praska

Prep Time: 45 minutes

Cook Time: 1 hour

Total Time: 1 hour, 45 minutes

Ingredients:

  • 1 package active dry yeast
  • 1/4 cup warm water
  • 1 1/3 cups (2 sticks + 5 1/3 tablespoons) softened butter
  • 3 1/2 cups all-purpose flour
  • 4 large eggs, separated
  • 1/2 cup sour cream
  • 1 1/2 cups finely chopped walnuts
  • 1 1/4 cups sugar
  • 1 teaspoon cinnamon
  • 12 to 14 ounces apricot filling or jam
  • 1/2 teaspoon cream of tartar
  • 1/2 cup sugar
  • 1/4 cup chopped walnuts

Preparation:

  1. Dissolve yeast in 1/4 cup warm water and set aside. Coat a 13x9-inch pan with cooking spray. Heat oven to 350 degrees.

  2. In a large bowl, mix together butter and flour. In a separate bowl, mix the egg yolks, sour cream and dissolved yeast. Add to flour mixture and blend until a ball of dough forms. Do not knead. Divide dough into 3 equal parts. On a lightly floured board, roll 1 part into a 13x9-inch rectangle and place in prepared pan.

  3. In a medium bowl, mix 1 1/2 cups chopped walnuts, 1 1/4 cups sugar and cinnamon and sprinkle over dough in pan. Roll out second piece of dough and place on top. Spread with apricot filling or jam. Roll out remaining piece of dough and place on top. Bake 50-55 minutes or until top is golden brown.

  4. In a medium bowl, beat egg whites until foamy. Add cream of tartar and beat until soft peaks form. Add sugar gradually, beating until stiff peaks form. Remove torte from oven and spread egg whites over top. Sprinkle with 1/4 cup chopped walnuts. Bake until meringue is golden and crackly. Remove from oven and cool completely. Cut into squares, dipping knife in cold water and wiping it clean after each cut.
User Reviews

Reviews for this section have been closed.

 4 out of 5
Method different in reality, but result=delicious!, Member FooDee01

The dough is really too wet to split into 3 and roll out like the recipe suggests. It's actually more like soft cake mixture. I divided it into two and spread one half onto the bottom of greased tray before adding the walnut/sugar mix (one cup of sugar is plenty). Then I had to add the top layer very carefully in spoonfuls and spread it out gently to cover. I baked this first before spreading the apricot jam and meringue layer over that and cooking until golden and leaving to cool. The finished cake was easy to cut, lifted off the tray easily and was loved by all. Delicious!

1 out of 1 people found this helpful.

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