Lithuanian Rye Bread Torte (duoninis Tortas)

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READY IN: 1hr
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • TO MAKE THE CAKE: Cream together egg yolks and sugar until fluffy. Add spices.
  • On 5 tablespoons of the bread crumbs pour enough milk to cover. Soak 5 minutes.
  • Add, with remaining 5 tablespoons crumbs, to the yolk mixture. Beat well.
  • Add sifted potato flour and baking powder.
  • Gently FOLD in the stiffly beaten egg whites.
  • Pour into 10 inch round cake or torte pan lined with greased paper.
  • Bake at 350°F for 30 minutes to 45 minutes. Cool.
  • Cut into 3 layers.
  • Put together with filling.
  • FOR THE FILLING: If using vanilla bean, scald milk with vanilla bean. COOL.
  • Remove vanilla bean).
  • Cream butter and sugar until light and fluffy.
  • Add vanilla (if using extract).
  • Add milk, spoonful at a time, and yolks one at a time, while continuing to beat.
  • Place bottom layer of cake on plate.
  • Sprinkle generously with compote (or fruit) juice to which 1 or 2 jiggers of rum or brandy have been added.
  • Spread with filling.
  • Place second layer on top of filling.
  • Sprinkle with juice, spread with cooked and sweetened lingonberries (cranberries or fruit preserves may be substituted).
  • Cover with third layer, sprinkle with juice, spread with filling.
  • Decorate with maraschino cherries or candied fruit.
  • Keep in refrigerator.
  • Popular Lithuanian Recipes. Josephine J. Dauzvardis.
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