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