Swedish Apple And Nut Torte Recipes

APPLE NUT TORTE

Steps:

• Mix ingredients in order given in a large mixing bowl then fold in apples and nuts.
• Spread in a 9 X 13" pan.
• Bake at 350° for 40 to 50 minutes.

SWEDISH NUT TORTE GLOMMINGE TORTE

Steps:

• Line an 11 x 17- inch jelly-roll pan with parchment and butter the paper.
• Preheat oven to 350 F.
• In a large bowl, cream the butter and 1 cup of the sugar until fluffy and light.
• Add the egg yolks and beat until very light in texture.
• Stir in the flour, baking powder, and milk.
• Spread the batter in the prepared pan.
• Sprinkle half of the nuts on top.
• In a medium-sized bowl, beat the egg whites and the remaining sugar until stiff, to form a meringue.
• Spread the meringue over the batter.
• Top with the remaining nuts.
• Bake for 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.
• Remove from the pan, peel off the parchment paper, and cool.
• Cut the cake into two equal halves.
• TO PREPARE THE FILLING, in a large bowl, whip the cream and sugar until stiff peaks form.
• Spread half of the whipped cream over one half of the torte, MERINGUE--SIDE UP.
• Cover with the other half of the torte, MERINGUE--SIDE UP.
• Before serving, top with the remaining whipped cream and the chopped nuts.
• Garnish with strawberries, if desired.
• 16 servings.
• Scandinavian Feasts.

SWEDISH SMORGASTARTA A SANDWICH TORTE

Steps:

• For smoked salmon filling.
• 10 ounces smoked salmon, chopped fine.
• 1 1/2 cups crème fraîche.
• 1 teaspoon fresh lemon juice.
• For cream cheese filling.
• 3/4 cup whipped cream cheese.
• 1/2 stick (1/4 cup) unsalted butter, softened.
• 3 tablespoons mixed finely chopped fresh herbs such as parsley, dill, and chives.
• 40 slices very thin firm white sandwich bread (from two 1-pound loaves).
• For herb topping.
• 1/3 cup finely chopped fresh parsley leaves.
• 1/3 cup finely chopped fresh dill sprigs.
• 1/3 cup finely chopped fresh chives
• Make fillings:.
• In 3 separate bowls combine all ingredients for each filling, stirring each together until combined well. Season each filling with salt and pepper.
• Stack 4 bread slices together and with a serrated knife trim crusts from bread. Stack and trim remaining 36 bread slices in same manner.
• On a baking sheet lined with parchment paper or wax paper arrange 8 bread slices side by side in 2 rows of 4 slices each to form a rectangle. Top rectangle with half of egg salad filling, spreading evenly, and cover with 8 more bread slices in same manner, pressing gently on top and sides to form an even layer.
• Top second layer of bread with half of salmon filling, spreading evenly, and cover with 8 bread slices in same manner to form an even layer.
• Top third layer of bread with all of cream cheese filling, spreading evenly, and cover with 8 bread slices in same manner to form an even layer.
• Make layers with remaining salmon filling, remaining 8 bread slices, and remaining egg salad filling in same manner, ending with egg salad. Chill torte, covered with plastic wrap, at least 12 hours and up to 2 days.
• Make topping:.
• In a bowl stir together herbs until combined well.
• Trim sides of torte and sprinkle topping over egg salad layer.
• Serve torte cut into small pieces.

APPLE TORTE

Steps:

• Crust: cream butter and sugar, add vanilla and mix well.
• add flour and blend with your hand till crumbly.
• press into the bottom and 3/4 up the sides of 2 9 inch springform pans.
• Filling: beat cream cheese and sugar, add vanilla.
• Add eggs one at a time, beating well after each egg.
• pour half into each crust.
• Topping: Mix apples cinnamon and lemon juice.
• Lay apples on top on cheese mixture in a curcular pattern, and inside and outside row.
• Top with almonds.
• Bake at 350 for 45 minutes to an hour.
• Cool on wire rack for 1 hour.
• Remove from pan and refrigerate over night.