Russian Torte

Directions

1. 1
   To make pastry: Sift flour, add butter and mix like pie dough.
2. 2
   Add egg yolks and then warmed milk/yeast mixture. Mix until dough pulls away from the bowl.
3. 3
   Divide into 3 equal portions (eyeball it or if you are a perfectionist like me the balls will be about 12 oz. each!) Preheat oven to 350.
4. 4
   Roll out one portion of dough (between sheets of parchment paper or greased/floured wax paper) into a rectangle to fit a 15x10x1-inch jellyroll pan. Remove dough from paper and press into the lightly greased pan.
5. 5
   Combine nut filling ingredients. Reserve 1/4 cup for the topping. Sprinkle remaining nut filling onto the dough.
6. 6
   Using the same method, roll out the 2nd portion of dough.
7. 7
   Spread both cans of fruit over the 2nd layer of dough.
8. 8
   Roll out 3rd portion of dough and place over the apricot filling. Bake at 350°F for 25 minutes. Meanwhile, make meringue by beating the 4 egg whites until stiff. Add sugar, beating until dissolved. When torte has baked 25 min, pull out and spread meringue over baked torte. Sprinkle with reserved nuts. Return to the oven for 10-20 minutes until lightly browned.
9. 9
   Cut into diamond or square shapes when cooled. You can use other fruit fillings in place of the apricot.