Lithuanian Rye Bread Torte (duoninis Tortas)

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 10 eggs, separated
• 10 tablespoons sugar
• 1 teaspoon ground cloves
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 10 tablespoons very dark rye breadcrumbs (dried and ground)
• milk, to cover
• 2 tablespoons potato flour
• 1/2 teaspoon baking powder
• 1 lb butter
• 1 teaspoon vanilla extract (or 1 stick vanilla bean)
• 2 cups powdered sugar
• 3/4 cup milk
• 3 egg yolks
• 2 cups lingonberries (cranberries or fruit preserves may be substituted)
• 1 1/2-3 fluid ounces rum or 1 1/2-3 fluid ounces brandy
• fruit juice (or compote)

Recipe

• 1 to make the cake: cream together egg yolks and sugar until fluffy. add spices.
• 2 on 5 tablespoons of the bread crumbs pour enough milk to cover. soak 5 minutes.
• 3 add, with remaining 5 tablespoons crumbs, to the yolk mixture. beat well.
• 4 add sifted potato flour and baking powder.
• 5 gently fold in the stiffly beaten egg whites.
• 6 pour into 10 inch round cake or torte pan lined with greased paper.
• 7 bake at 350°f for 30 minutes to 45 minutes. cool.
• 8 cut into 3 layers.
• 9 put together with filling.
• 10 for the filling: if using vanilla bean, scald milk with vanilla bean. cool.
• 11 remove vanilla bean).
• 12 cream butter and sugar until light and fluffy.
• 13 add vanilla (if using extract).
• 14 add milk, spoonful at a time, and yolks one at a time, while continuing to beat.
• 15 place bottom layer of cake on plate.
• 16 sprinkle generously with compote (or fruit) juice to which 1 or 2 jiggers of rum or brandy have been added.
• 17 spread with filling.
• 18 place second layer on top of filling.
• 19 sprinkle with juice, spread with cooked and sweetened lingonberries (cranberries or fruit preserves may be substituted).
• 20 cover with third layer, sprinkle with juice, spread with filling.
• 21 decorate with maraschino cherries or candied fruit.
• 22 keep in refrigerator.
• 23 popular lithuanian recipes. josephine j. dauzvardis.