Recipe by tigweldkat
"This is a recipe handed down from my mother, it is a family favorite requested at all gatherings and pot lucks."
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warm water (110 degrees F/45 degrees C)
1 (.25 ounce) envelope
active dry yeast
1 1/3 cups
butter or margarine, softened
4 1/2 cups
1 (16 ounce) jar
I really like the flavor and texture! Reminds me of those Cotlets candies. I bet any flavor of jam/jelly/preserves could be delicious, as well as any combination of nuts but I did use apricot/walnut this time. My pan size was a lot smaller than this recipe suggested, so rather than make my dough rolled extra thick, I just did five thin layers of dough instead of three. Also, I put both a thin layer of apricot followed by a sprinkling of nut mixture on top of each layer of dough. The end result was so pretty with the stratified layering effect and various hues of golden color. I'll definitely be making this dessert again sometime. p.s. I did not have sour cream, so used plain yogurt instead and it seemed to work great.
This Torte was absolutely delicious. I found that it tasted better several days after I baked it. This Torte keeps wonderfully without going too dry. Will definitely bake again and again and again.
Absolutely incredible!! By far one of the best desserts. My husband made it for my birthday, and it was perfectly not too sweet and the layers were delicious!!!
Big hit with my history class. It got me a A+! My family also thought it was amazing. Easy, simple, delicious.
I hve been making this recipe since I was 13. It's a favorite of my fathers. I use either two jars of apricot preserves or 1 jar apricot and 1 jar pineapple preserves. The pineapple helps with the tartness of the apricot. I tried blueberry as well as a strawberry version but we like the apricot/ pineapple best.
* Percent Daily Values are based on a 2,000 calorie diet.
Streamline Hungarian Torte
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 127
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