Lithuanian Rye Bread Torte (Duoninis Tortas) - cooking recipe

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
FILLING
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)

Preparation

TO MAKE THE CAKE: Cream together egg yolks and sugar until fluffy. Add spices.
On 5 tablespoons of the bread crumbs pour enough milk to cover. Soak 5 minutes.
Add, with remaining 5 tablespoons crumbs, to the yolk mixture. Beat well.
Add sifted potato flour and baking powder.
Gently FOLD in the stiffly beaten egg whites.
Pour into 10 inch round cake or torte pan lined with greased paper.
Bake at 350\u00b0F for 30 minutes to 45 minutes. Cool.
Cut into 3 layers.
Put together with filling.
FOR THE FILLING: If using vanilla bean, scald milk with vanilla bean. COOL.
Remove vanilla bean).
Cream butter and sugar until light and fluffy.
Add vanilla (if using extract).
Add milk, spoonful at a time, and yolks one at a time, while continuing to beat.
Place bottom layer of cake on plate.
Sprinkle generously with compote (or fruit) juice to which 1 or 2 jiggers of rum or brandy have been added.
Spread with filling.
Place second layer on top of filling.
Sprinkle with juice, spread with cooked and sweetened lingonberries (cranberries or fruit preserves may be substituted).
Cover with third layer, sprinkle with juice, spread with filling.
Decorate with maraschino cherries or candied fruit.
Keep in refrigerator.
Popular Lithuanian Recipes. Josephine J. Dauzvardis.