Russian Torte
Delight your taste buds with this indulgent Russian Torte, a layered masterpiece of tender, buttery dough, luscious apricot preserves, and crunchy walnuts. Perfectly balanced between rich and fruity, this classic European dessert is ideal for holidays, special gatherings, or simply enjoying with a cup of tea. The combination of golden crumble topping, nutty texture, and a touch of powdered sugar makes every bite a treat for the senses. With just 45 minutes of prep time, this 9x13-inch bake is not only easy to make but also serves up to 16, making it a crowd-pleaser for any occasion. Whether enjoyed warm or at room temperature, this torte is a true celebration of classic flavors and textures.
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Recipe Information
Ingredients
- 480 grams All-purpose flour
- 225 grams Unsalted butter
- 150 grams Granulated sugar
- 3 large Eggs
- 5 grams Baking powder
- 5 milliliters Vanilla extract
- 2 grams Salt
- 360 grams Apricot preserves (or jam of choice)
- 200 grams Walnuts, finely chopped
- 15 grams Powdered sugar
Instructions
Preheat your oven to 180°C (350°F). Grease a 9x13-inch baking pan and line it with parchment paper for easy removal.
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy using a hand or stand mixer.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough should be soft but manageable. Divide the dough into three equal portions.
Press one-third of the dough evenly into the bottom of the prepared baking pan to form the base layer.
Spread the apricot preserves evenly over the base layer, ensuring it reaches all sides and corners.
Take another one-third of the dough and crumble it evenly over the apricot preserves. It doesn’t need to be perfect – gaps are fine.
Sprinkle the finely chopped walnuts evenly over the crumbled dough.
Take the final one-third of the dough and crumble it over the walnut layer, again leaving some gaps for texture.
Bake the torte in the preheated oven for 35-40 minutes, or until the top is lightly golden and set.
Allow the torte to cool completely in the pan on a wire rack. Once cool, dust the top lightly with powdered sugar for decoration.
Slice the Russian Torte into squares or rectangles and serve. Store leftovers in an airtight container for up to a week.
Nutrition Facts
Calories |
5558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 347.8 g | 446% | |
| Saturated Fat | 130.6 g | 653% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1056 mg | 352% | |
| Sodium | 1532 mg | 67% | |
| Total Carbohydrate | 561.2 g | 204% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 171.5 g | ||
| Protein | 100.5 g | 201% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 385 mg | 30% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 1614 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
