Apricot Walnut Yeast Cake

    1 hour 30 minutes

    This is a great cake made in a Swiss roll pan with apricot filling and a meringue top. A hit dessert at family gatherings.

    9 people made this

    Serves: 32 

    • Base Cake Layer
    • 2 cups chopped walnuts
    • 1 teaspoon ground cinnamon
    • 1 (8g) envelope active dry yeast
    • 3/4 cup white sugar
    • 1/4 cup warm water
    • 1 teaspoon white sugar
    • 4 egg yolks
    • 1/2 cup sour cream
    • 300g butter or margarine, softened
    • 4 1/2 cups (550g) plain flour
    • 500g apricot preserves
    • Meringue Layer
    • 4 egg whites
    • 2/3 cup white sugar

    Preparation:20min  ›  Cook:1hour10min  ›  Ready in:1hour30min 

    1. Base Cake Layer: Preheat oven to 180 degrees C. Grease an Swiss roll cake tin.
    2. Mix together the walnuts, cinnamon and sugar in a medium bowl and set aside. In a small bowl, dissolve the yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
    3. In a large bowl, stir together the yeast mixture, egg yolks, sour cream and butter. Gradually stir in the flour until the dough becomes too stiff to use a spoon. Use your hand to knead the dough in the bowl until it becomes smooth, about 5 minutes.
    4. Divide the dough into three equal parts, form into balls, cover and set aside to rest for about 15 minutes.
    5. Roll one of the balls of dough between 2 sheets of baking paper to fit the cake tin. Place the dough in the bottom of the prepared cake tin and spread with 3/4 of the nut mixture.
    6. Roll out another ball of dough in the same way, place this over the nut layer in the pan and spread the apricot preserves evenly over the dough. Roll the third ball in the same way and place on top of the layer of preserves.
    7. Place the cake in the preheated oven and set the timer for 40 minutes. When the timer goes off, the top of the cake should be golden brown, if not then wait a few minutes.
    8. Meringue Layer: Place the egg whites into a clean glass or metal bowl. Whip the egg whites to soft peaks, then gradually add the sugar while beating the egg whites to stiff peaks.
    9. Spread the meringue evenly over the top of the cake and sprinkle with the remaining nut mixture.
    10. Bake the meringue covered cake for an additional 15 minutes. Cool in the cake tin set on a wire rack. Trim the edges for a cleaner presentation. Serve at room temperature.

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    Reviews in English (9)


    I really like the flavor and texture! Reminds me of those Cotlets candies. I bet any flavor of jam/jelly/preserves could be delicious, as well as any combination of nuts but I did use apricot/walnut this time. My pan size was a lot smaller than this recipe suggested, so rather than make my dough rolled extra thick, I just did five thin layers of dough instead of three. Also, I put both a thin layer of apricot followed by a sprinkling of nut mixture on top of each layer of dough. The end result was so pretty with the stratified layering effect and various hues of golden color. I'll definitely be making this dessert again sometime. p.s. I did not have sour cream, so used plain yogurt instead and it seemed to work great.  -  18 Apr 2010  (Review from Allrecipes USA and Canada)


    Absolutely incredible!! By far one of the best desserts. My husband made it for my birthday, and it was perfectly not too sweet and the layers were delicious!!!  -  21 Feb 2010  (Review from Allrecipes USA and Canada)


    This Torte was absolutely delicious. I found that it tasted better several days after I baked it. This Torte keeps wonderfully without going too dry. Will definitely bake again and again and again.  -  04 Aug 2010  (Review from Allrecipes USA and Canada)