Eugenia Torte

Торт “Евгения”

Preparation info

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Appears in

A Taste of Russia

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



  • 4 whole eggs
  • 2 egg yolks
  • ½ cup superfine sugar


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