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Catholic Recipe: Torte

    INGREDIENTS

    Layers Crust
  • 3 eggs
  • 1/2 cup butter
  • 1 1/2 cups sugar
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • 4 cups sifted all-purpose flour
  • 1/2 teaspoon salt  Vanilla Filling:
  • 1 quart milk
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla
  • 3 eggs
  • 3 tablespoons cornstarch
  • 2 tablespoons butter
  • dash salt
  • shredded coconut  Alternate Lemon Filling:
  • 3 tablespoons cornstarch
  • 1 cup sugar, divided
  • 3/4 cup water
  • 1/4 cup lemon juice
  • 2 egg yolks
  • 2 tablespoons butter
  • grated rind of 1 lemon
  • 1/2 teaspoon lemon extract
  • Details

  • Prep Time: 4 hours
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Ukraine

Also Called: Tort

This torte from the Ukraine has multi-layers with a vanilla or lemon filling between each layer.

DIRECTIONS

Layers Crust: Mix all layer ingredients together; knead. Divide dough into 10 equal pieces. Roll out each piece separately to 1/8-inch thickness and form oblong 12 x 15 inches. Place each piece on baking sheet. Bake 5-7 minutes at 375°.

Filling: Boil milk in a saucepan. Mix all other ingredients; add small amount of hot mixture, stirring rapidly. Return to saucepan and boil 5 minutes, stirring constantly. Spread filling on first crust. Place second layer of crust over it. Alternate filling and crust until all are used up. Reserve 1 hour. Sprinkle coconut over top. Cut into diamond shapes 1-1/2 inches wide, 3 inches long.

Alternate Lemon Filling: Mix cornstarch, sugar (reserving 2 tablespoons sugar for later use) in saucepan. Add water slowly. Cook in double boiler over hot water until thick, stirring constantly to avoid lumping. Add lemon juice. Add egg yolks mixed with 2 tablespoons reserved sugar. Cook 3 minutes. Beat until smooth. Add butter, grated lemon, lemon extract. Proceed as for Torte above, alternating layers of crust and lemon filling.

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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