Hungarian Apple Cake Or Torte

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:
Contributed by: Mrs. Kish

12 apples, pared and sliced
1 c. sugar
1/2 lb. sweet butter
3 c. flour
1/4 t. salt
minute tapioca
1 egg
grated rind of 1 lemon
5 T. sour cream (when making cookies, use 1/2 milk and 1/2 sour cream)
extra sugar
apricot jam
walnuts, chopped

Sprinkle 1/4 cup sugar over apples and let stand while preparing dough. Crumble together the butter, flour, salt and 3 tablespoons of sugar into a coarse mixture. Make a well in the center and add the egg and lemon rind; blend together. Add 4 tablespoons of the sour cream and blend. Add the rest of the sour cream, blending well. Knead dough on a floured board until smooth. Divide into 3 parts.

Roll out 1 part of dough on lightly floured board. Place on bottom and partly up the sides of a greased large cake pan. Prick the dough with a fork. Sprinkle just enough minute tapioca to cover dough. Sprinkle dough with 1/8 cup sugar. Spread apples over and sprinkle with 1/4 cup sugar and lightly with cinnamon.

Roll out second part of dough quite thin and cover apples. Trim off excess and prick with fork. Spread with thick apricot jam. Roll out third part of dough (not so thin) and cut into long strips. Lay strips over top diagonally. Stir an egg white lightly and brush over strips. Sprinkle with chopped walnuts and a little sugar. Bake 1 hour at 350°.

The torte is the Jewish counterpart of the pie, with this difference: whereas in the pie, the filling plays the most important part, in the torte, the filling must share honors equally with the crumbly cookie dough crust that surrounds it. Like the pie, however, the torte may be filled with any kind of fruit, and instead of a top layer of dough, a lattice top may be used.