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Title: Peasant Torte
Yield: 0 Servings

Ingredients

      1    cake yeast
     30 ml warm milk
    500 g  flour; sifted
    350 g  butter
     50 g  sugar
    225 ml sour cream
    225 g  ground poppy seed
    100 g  sugar
    1/2 ts grated lemon peel
    110 ml milk
    225 g  ground walnuts
     50 g  sugar
           fewdrops vanilla
     55 ml milk

Instructions

1. Dissolve yeast and a little of the sugar in the milk.

2. Work butter into the flour as for pie crust. Add remaining sugar, salt,
and yeast mixture. Stir in sour cream and egg yolks.

3. Knead dough well on lightly floured board. Divide dough into four
balls, wrap each separately and refrigerate for several hours (or
overnight). Remove from refrigator 1/2 hour before rolling.

4. Preheat oven to 180 oC .

5. Roll out balls of dough, fit into a 23x33 cm ungreased pan. Spread
dough with one of fillings, repeat process 2 more times. Brush final layer
with unbeaten egg white.

6. Bake for 40 minutes. .SH "Poppy Seed Filling" Heat; but do not boil all
ingredients. .SH "Nut Filling" Heat; but do not boil all ingredients.

Difficulty : easy.
Precision : measure ingredients.

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Contributor: Carole A. Resnick ak399@cleveland.freenet.edu

Preparation Time: 0:00

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