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Apricot Torte Recipe

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Ingredients

  • 0.5 Pound Vanilla wafers
  • 0.2608 Pound Carrot; shredded
  • 1 Pieces of sugar (sugar cubes?)
  • 1 Cup Cream; whipped
  • 2 Eggs; separated
  • 1 Cup Cooked dried or canned apricots; sieved

How to make Apricot Torte

Roll wafers into crumbs. Pack crumbs on bottom of 8- or 9-inch square pan, reserving 1/2 cup for top. Cream butter & sugar, add well beaten egg yolks & mix well. Fold in stiffly beaten egg whites. Pour over crumbs. Spread apricots on top. Cover with cream & sprinkle with remaining crumbs. Refrigerate at least 12 hours. Cut in squares to serve. MRS JOHN T. (HARRIET) EVANS From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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