Name: Eugenia Torte (Торт “Евгения”)
Yield: About 12 Servings
Cuisine: Russia
Ingredients: 1 rounded tablespoon ground unsalted pistachios; 1 cup sifted confectioners’ sugar; ½ cup finely chopped unsalted pistachios; ¼ cup Sliced blanched almonds; 2 egg yolks; ½ cup superfine sugar; ¾ cup sifted potato starch; ¼ cup thick apricot jam; Grated rind of 1 large orange; 1 teaspoon orange-flower water*; ¼ cup heavy cream; 4 whole eggs; 2 tablespoons finely chopped unsalted pistachios; 1 rounded tablespoon ground blanched almonds

Preparation info

About
12
Servings

Difficulty
Medium

Appears in

A Taste of Russia

By Darra Goldstein

Published 1983

About

New culinary creations were traditionally named in honor of family members, and no doubt this delicate torte is a tribute to a long-forgotten Eugenia. I have adapted this recipe from a limited-edition cookbook published in the San Francisco Russian community in the 1930s

Ingredients

Batter

4 whole eggs
2 egg yolks
½ cup superfine sugar

Europe
Russia
Dessert
Eastern Europe
Vegetarian

Method

Preheat the oven to 350°F. Prepare two 8-inch round cake pans. Grease them lightly, then fit a round of waxed paper onto the bottom of each pan and grease the waxed paper.

Separate the eggs. Beat the 6 yolks together with the superfine sugar until thick and lemon-colored. Stir

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Ingredients

Batter

Method

Part of