Lithuanian Rye Bread Torte Duoninis Tortas Recipes

LITHUANIAN RYE BREAD TORTE (DUONINIS TORTAS)

Steps:

• 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.

LITHUANIAN STRAWBERRY TORTE

Steps:

• In large mixing bowl cream together 1 1/4 cups of the sugar and the butter till very light and fluffy.
• Add egg yolks, one at a time, beating well after each; continue beating till very fluffy, about 5 minutes.
• Sift together flour, baking powder, and 1/2 teaspoon salt; stir into creamed mixture.
• Beat egg whites till soft peaks form; gradually add remaining 1/2 cup sugar, beating to stiff peaks.
• Fold into creamed mixture.
• Pour into 3 lightly greased and floured 9 x 1 1/2-inch round baking pans.
• Bake at 350 till done, about 20 minutes.
• Cool 10 minutes; remove from pans.
• Cool on rack.
• Whip cream and vanilla just to soft peaks.
• Place a cake layer on serving plate.
• Spread with currant jelly and then with 1 cup of the whipped cream.
• Sprinkle with 2 tablespoons pecans.
• Spread second layer with 1/3 cup of the strawberry preserves, then with 1 cup of the whipped cream; sprinkle with 2 tablespoons pecans.
• Gently place atop first layer.
• Carefully top with third layer.
• Frost top and sides with remaining whipped cream; coat sides with remaining pecans.
• Using tip of a small spoon, dot top with remaining strawberry preserves.