How to cut layered shortbread dessert?
I have a fabulous recipe for Walnut Torte from Rose's recipes (Portlanders will know who I mean). The filling is soft, mostly sour cream and ground walnuts - and the "cake" layers are about 1/4" thick rounds that are almost like shortbread. I cannot figure out the best way to slice this thing without the shortbread cracking on top. Any suggestions?
Thanks for the ideas! Here's the recipe, slightly adapted, from an out-of-print copy of, "Grandma Rose's book of sinfully delicious cakes, cookies, pies, cheesecakes, cake rolls, and pastries". It was also published in Good Housekeeping magazine in the 60's, I think.
3 c. flour
3/4 c. sugar
1/2 tsp. salt
Rub in with fingertips:
1 c. unsalted butter, cold
Break 1 egg onto mixture and cut in.
Form dough into a ball and divide into 6 equal parts (4.5 oz each). Roll each part into a 9" circle and bake on the backs of round 9" cake pans, lightly floured - 10 - 12 minutes at 350 till edges are golden brown. Let cool and remove.
2 c. ground walnuts
1 1/2 c. pwdr. sugar
1 tsp. brandy
2 c. sour cream
1 tsp. vanilla
Spread filling over each cake layer, except the top. Spread the top with a thin coat of strained apricot preserves and sprinkle with pwdr. sugar.
Cutting the egg into the dough is brilliant - it makes the dough very strong but still a lovely texture. I should probably let it sit in the fridge for a few hours or overnight to let it soften, but it's tasty when the layers are crunchy, too.