Apricot torte

Yield: 8 Servings

Measure Ingredient
½ pounds Vanilla wafers
½ cup Butter
1 cup Powdered sugar
1 cup Cream; whipped
2 Eggs; separated
1 cup Cooked dried or canned apricots; sieved

Roll wafers into crumbs. Pack crumbs on bottom of 8- or 9-inch square pan, reserving ½ 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, .

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