Lekvar Sheet Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 11x17 inch jelly roll pan. Mix together the walnuts, ground cinnamon, and 3/4 cup of sugar in a medium bowl and set aside.
• In a small bowl, dissolve the yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes. In a large bowl, stir together the yeast mixture, egg yolks, sour cream, and butter. Gradually stir in the flour until the dough becomes too stiff to use a spoon. Use your hand to knead the dough in the bowl until it becomes smooth, about 5 minutes. Divide the dough into three equal parts, form into balls, cover, and set aside to rest for about 15 minutes.
• Roll one of the balls of dough between 2 sheets of waxed paper to fit the pan. Place the dough in the bottom of the prepared baking pan and spread with 3/4 of the nut mixture. Roll out another ball of dough in the same way, place this over the nut layer in the pan and spread the apricot preserves evenly over the dough. Roll the third ball in the same way and place on top of the layer of preserves.
• Place the torte in the preheated oven and set the timer for 40 minutes. When the timer goes off, the top of the torte should be golden brown, if not then wait a few minutes. Place the egg whites into a clean glass or metal bowl. Whip the egg whites to soft peaks, then gradually add 2/3 cup sugar while beating the egg whites to stiff peaks. Spread the meringue evenly over the top of the torte and sprinkle with the remaining nut mixture.
• Bake the meringue-covered torte for an additional 15 minutes. Cool the torte in the pan set on a wire rack. Trim the edges for a cleaner presentation. Serve at room temperature.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Spray a 10 inch Bundt pan with baking spray, can also use a 10 inch tube pan.
• Cream butter and sugar until smooth.
• Beat in eggs, one at a time, beating well.
• In a small bowl combine flour, baking powder, baking soda and salt.
• Stir flour mixture into butter mixture alternating with sour cream.
• Stir in lemon zest and juice.
• Reserve 1/2 cup of batter.
• Spread remaining batter in bunt pan.
• Combine the reserved batter with the lekvar.
• Drop tablespoonfuls of prune mixture on the surface of the batter.
• Then use a knife to swirl into batter.
• Bake for 45-50 minutes or until a toothpick inserted into the cake comes out clean.
• Allow the cake to sit in the pan for 5 minutes.
• Then turn the cake out onto a rack to cool.
• Before serving, shower the cake with a dusting of confectioners sugar.

Steps:

• Cream together the cream cheese and butter.
• To this, add the flour - in small portions by hand.
• When it comes together, turn over on a lightly floured surface and add the rest of the flour to form a dough (IT WILL BE SOFT - but it should be smooth)
• Refrigerate for about 1 hour.
• Roll out to about 1/4 inch thick on a floured surface.
• Cut into squares about 2 x 2 and fill center with about 1/4 tsp of the lekvar.
• Bring together opposite corners and pinch and fold over.
• Bake on a lightly greased baking sheet for about 15 - 20 minutes until lite gold at 350F (Be careful not to let them burn).
• While still warm, role in powdered sugar and let cool.
• Once cooled, repeat the powdered sugar coating once more.
• You can use any flavor lekvar or even an almond paste.
• It just has to be really thick so it doesn't run while baking.