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This cake must be made at least
24 hours before serving. The meringue
layers must be be given time to
soften or they will be too brittle to
slice.
Meringue Nut Layers:
1 1/2 cups toasted blanched nuts (half hazelnuts & half almonds or all almonds)
1 cup granulated sugar
(Sweet) butter and flour to grease cookie pans
3/4 cup egg whites (5 to 6)
Pinch salt
1/4 teaspoon cream of tartar
3 Tablespoons additional granulated sugar
1 Tablespoon vanilla extract
1/4 teaspoon almond extract
Apricot Filling:
1/2 pound apricots
1 cup dry vermouth
1/2 cup granulated sugar
2 Tablespoons orange liqueur
1 Tablespoon brandy or rum
Butter Cream:
2 sticks (1/2 pound) sweet butter, softened
2 cups confectioners' sugar
2 egg yolks
1 Tablespoon vanilla extract
3 to 4 Tablespoons orange liqueur
Garnish:
Sliced almonds
Whipped cream, optional
-To make meringue nut layers:
In food processor. pulverize nuts with 1 cup granulated sugar
and reserve until needed.
Prepare two cookie sheets by tracing (greasing) 4 rectangles
sized 12 by 4 inches on them with (sweet) butter
and then dusting them with flour.
(Make 2 greased rectangles on each cookie sheet.)
Beat egg whites with salt and cream of tartar
until stiff; add the 3 Tablespoons granulted sugar
and both extracts and beat 1 minute longer.
Sprinkle the reserved pulverized nuts and sugar mixture
over egg whites and fold together gently with rubber spatula.
Spread mixture on the 4 floured rectangles on cookie sheets.
Spread as evenly as possible. Bake at 250 degrees F for
1 hour, switching levels in the oven every 15 minutes
so that both cookie sheets are evenly heated.
Remove from oven. The meringues should pop loose with
gentle pressure if they are dry enough. If they stick,
don't force, as they break easily, but put back in oven for
a few minutes to warm up and then immediately slide a
sharp knife under meringue to loosten. Cool on rack.
Put together with filling in a couple of hours. Cracks and
even breaks can be glued with butter cream so don't
despair if they aren't perfect.
-To make apricot filling:
Soak apricots in vermouth overnight. Do not drain.
Cook on low heat with 1/2 cup granulated sugar for
30 minutes or until tender. Puree in food processor
and add liqueur and brandy.
-To make butter cream:
Beat butter until soft. Gradually add the 2 cups of
confectioners' sugar and beat until fluffy. Add egg yolks,
vanilla and liqueur and beat 2 minutes longer.
-Assembling the cake:
Reserve 2/3 of butter cream and set aside to frost
sides of assembled torte. Place one layer of meringue
(the least attractive) on platter. Spread with thin
layer of butter cream. Then spread layer with 1/3 of
apricot puree. Repeat with second and third layers,
spreading first with butter cream, then with apricot
puree. Put final, fourth layer on top (an uncracked one,
if possible).
Sift powdered sugar on top. Ice sides with butter cream
and press sliced almonds into butter cream.
Refrigerate overnight. Serve with whipped cream, if
desired.
Makes 12 to 14 servings.
Source: Pittsburgh Press newspaper, Feb 21, 1981
24 hours before serving. The meringue
layers must be be given time to
soften or they will be too brittle to
slice.
Meringue Nut Layers:
1 1/2 cups toasted blanched nuts (half hazelnuts & half almonds or all almonds)
1 cup granulated sugar
(Sweet) butter and flour to grease cookie pans
3/4 cup egg whites (5 to 6)
Pinch salt
1/4 teaspoon cream of tartar
3 Tablespoons additional granulated sugar
1 Tablespoon vanilla extract
1/4 teaspoon almond extract
Apricot Filling:
1/2 pound apricots
1 cup dry vermouth
1/2 cup granulated sugar
2 Tablespoons orange liqueur
1 Tablespoon brandy or rum
Butter Cream:
2 sticks (1/2 pound) sweet butter, softened
2 cups confectioners' sugar
2 egg yolks
1 Tablespoon vanilla extract
3 to 4 Tablespoons orange liqueur
Garnish:
Sliced almonds
Whipped cream, optional
-To make meringue nut layers:
In food processor. pulverize nuts with 1 cup granulated sugar
and reserve until needed.
Prepare two cookie sheets by tracing (greasing) 4 rectangles
sized 12 by 4 inches on them with (sweet) butter
and then dusting them with flour.
(Make 2 greased rectangles on each cookie sheet.)
Beat egg whites with salt and cream of tartar
until stiff; add the 3 Tablespoons granulted sugar
and both extracts and beat 1 minute longer.
Sprinkle the reserved pulverized nuts and sugar mixture
over egg whites and fold together gently with rubber spatula.
Spread mixture on the 4 floured rectangles on cookie sheets.
Spread as evenly as possible. Bake at 250 degrees F for
1 hour, switching levels in the oven every 15 minutes
so that both cookie sheets are evenly heated.
Remove from oven. The meringues should pop loose with
gentle pressure if they are dry enough. If they stick,
don't force, as they break easily, but put back in oven for
a few minutes to warm up and then immediately slide a
sharp knife under meringue to loosten. Cool on rack.
Put together with filling in a couple of hours. Cracks and
even breaks can be glued with butter cream so don't
despair if they aren't perfect.
-To make apricot filling:
Soak apricots in vermouth overnight. Do not drain.
Cook on low heat with 1/2 cup granulated sugar for
30 minutes or until tender. Puree in food processor
and add liqueur and brandy.
-To make butter cream:
Beat butter until soft. Gradually add the 2 cups of
confectioners' sugar and beat until fluffy. Add egg yolks,
vanilla and liqueur and beat 2 minutes longer.
-Assembling the cake:
Reserve 2/3 of butter cream and set aside to frost
sides of assembled torte. Place one layer of meringue
(the least attractive) on platter. Spread with thin
layer of butter cream. Then spread layer with 1/3 of
apricot puree. Repeat with second and third layers,
spreading first with butter cream, then with apricot
puree. Put final, fourth layer on top (an uncracked one,
if possible).
Sift powdered sugar on top. Ice sides with butter cream
and press sliced almonds into butter cream.
Refrigerate overnight. Serve with whipped cream, if
desired.
Makes 12 to 14 servings.
Source: Pittsburgh Press newspaper, Feb 21, 1981
