Lithuanian Rye Bread Torte Duoninis Tortas Food

LITHUANIAN RYE BREAD TORTE (DUONINIS TORTAS)

Steps:

• 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°F 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.

LITHUANIAN BALTIC RYE BREAD (SOURDOUGH)

Steps:

• Preheat the oven to 375°F degrees.
• Proof the yeast in the lukewarm water with the sugar.
• Bring the coffee to a boil, turn off the heat, and stir in the chocolate to let it melt. Add the molasses and stir again. Let cool until lukewarm.
• Blend together the yeast mixture, the coffee mixture and the sourdough starter. Add the caraway seeds, salt, ground bran cereal and stir in the flour, cup by cup.
• When you have a dough that you can knead, place it on a lightly floured (all purpose flour) work surface, kneading until elastic and shiny.
• Place in a large buttered bowl, cover with a towel and let stand in a warm place to rise until doubled in bulk. This should take about 1 to 1 1/2 hours.
• Take the dough out again and punch down a couple of times. Divide into 2 equal pieces, shape these into two round loaves and place on a buttered baking sheet. Cover with a towel and let stand in a warm place for about 1 hour or until doubled in size.
• Bake about 50 to 55 minutes or until brown and the breads sound hollow when tapped with your finger. Cool the breads wrapped in a towel. Two loaves. Can be frozen.
• Breads Of The World.