Torta Russa Recipes

TORTA RUSSA

Steps:

• Blend the amaretti in a food processor and then set them aside.
• Now blend the almonds too, however turn the processor on and off quickly as you want to chop them finely, but not turn them into a cream. Set them aside.
• Put the butter and sugar in the food processor and blend together until creamy and fluffy.
• Then add the eggs, one at the time until well combined.
• Now add the flour and a pinch of salt and blend them inches.
• Set the food processor to a low speed and add the almonds and a shot of amaretto.
• Finally ad the amaretto cookies and mix them inches.
• Roll out the puff pastry until it is nice and thin and put it in a 9" springform pan. Roll it out so that it is big enough to come out over the top of the pan.
• Add the filling.
• Fold the puff pastry from the sides onto the cake. Note that it doesn't have to cover the whole cake just the first inch or two form the outside.
• Bake in a preheated oven at 360° for 40-45 minutes or until done. You can check by inserting a toothpick into the center. If the crust starts to brown too much cover it with foil.
• Let cool before serving.
• Notes:.
• The quantity of puff pastry varies from one brand to another. In this case I need one package to make the crust.
• By dry I don't mean old. Amaretto cookies are made in two ways, as a dry and crunchy cookie or a moist and chewy cookie.

RUSSIAN CAKE "MURAVEINIK" (ANTHILL CAKE)

Steps:

• In a large mixing bowl combine together 3 cups of sifted flour with 1 stick of butter until combined and crumbly. Add pinch of salt.
• Beat 1 egg and 1 cup sugar in a small bowl with a whisk until pale yellow and well combined. Add to the flour mixture and stir with paddle attachment or spatula until well combined. Mixture should still be crumbly.
• Pour vinegar over baking soda in a small dish and give it a quick stir. Immediately mix with sour cream and let it sit for 2-5 minutes. Pour sour cream mix into the flour mixture. Add more flour if needed to make sure that dough is not runny. It should be the consistency of cookie dough.
• Cover the dough with plastic wrap and place it in the fridge for 1 hour to harden.
• After 1 hour, break the dough into smaller pieces and feed it through the meat grinder using the large hole meat grinder attachment. Put dough onto a baking sheet lined with parchment paper. Try to separate the strings of dough on the baking sheet.
• Place prepared dough in the middle of the oven and bake for 20 min at 350° F.
• Remove from the oven, and let the cookies cool, then break them into small pieces. Place broken cookies in large mixing bowl and toss in chopped hazelnuts.
• To make the cream, use an electric hand or stand mixer to beat softened butter until fluffy, then beat in condensed milk until smooth. Pour cream over the cookie mixture. Mix everything together well.
• Divide the dough in half. Form each mound by firmly patting down the cake as you mold it. Sprinkle with poppy seeds, cover with plastic wrap and place the cake in the fridge for at least 3 hours or overnight before serving.

RUSSIAN TORTE

Steps:

• To make pastry: Sift flour, add butter and mix like pie dough.
• Add egg yolks and then warmed milk/yeast mixture. Mix until dough pulls away from the bowl.
• Divide into 3 equal portions (eyeball it or if you are a perfectionist like me the balls will be about 12 oz. each!) Preheat oven to 350.
• Roll out one portion of dough (between sheets of parchment paper or greased/floured wax paper) into a rectangle to fit a 15x10x1-inch jellyroll pan. Remove dough from paper and press into the lightly greased pan.
• Combine nut filling ingredients. Reserve 1/4 cup for the topping. Sprinkle remaining nut filling onto the dough.
• Using the same method, roll out the 2nd portion of dough.
• Spread both cans of fruit over the 2nd layer of dough.
• Roll out 3rd portion of dough and place over the apricot filling. Bake at 350°F for 25 minutes. Meanwhile, make meringue by beating the 4 egg whites until stiff. Add sugar, beating until dissolved. When torte has baked 25 min, pull out and spread meringue over baked torte. Sprinkle with reserved nuts. Return to the oven for 10-20 minutes until lightly browned.
• Cut into diamond or square shapes when cooled. You can use other fruit fillings in place of the apricot.

TORTA RUSTICA

Steps:

• Mix flour, cornmeal, and salt in a bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together. Add another tablespoon water if needed. Shape 2/3 of the dough into flattened round; repeat with remaining 1/3. Wrap. Refrigerate at least 30 minutes, or until firm enough to roll.
• In another bowl, combine ricotta cheese, crumbled feta, Parmesan cheese, 1 egg, parsley, basil, and oregano until well blended.
• Have an 8 or 9 inch springform pan ready. On a lightly floured surface, roll out the larger portion of dough into a 15 inch diameter circle. Carefully place in ungreased pan; press lightly against bottom and sides. Trim overhanging dough to 1 inch from pan rim.
• Scatter half of the mozzarella over the bottom of the crust. Next arrange half the ham slices in an even layer. Spread with ricotta cheese mixture, then sprinkle with spinach. Cover with the remaining ham slices. Press down gently to pack layers. Add red peppers in a single layer, and top with the remaining mozzarella. Press down again.
• Roll out remaining dough to 8 or 9 inch circle. Place over filling to cover. Moisten edges, and seal crusts together. Crimp or flute edges. Crust should not extend above pan rim. Beat remaining egg, and brush over the crust. Cut several small vents in top crust for steam to escape.
• Bake at 375 degrees F (190 degrees C) for 1 hour, or until crust is deep golden brown and pulls away from sides. Cool in pan on wire rack 45 minutes. Remove pan sides; cool completely. Cut into 12 wedges. Serve at room temperature.