Smoked Salmon And Red Caviar Torte Recipe

To make dough: Beat egg yolks well with salt. Add alternating spoonfuls of flour and beating well, until all of the mixture is used up. Beat egg whites stiff and carefully fold into mixture.

Grease two 8-inch cake pans and divide mixture between them equally. Bake in in 350-degree F oven for 15-20 minutes until dough is puffy and knife inserted comes out clean.

To make filling: Hardboil eggs and chop finely. Cream butter and blend in chopped eggs until smooth. Chop scallions (both green and white parts) and mix with egg butter. Add pinch of salt and blend.

When dough layers have cooled remove from pans and invert so that smooth side is on top. Spread first layer with 1/2 of butter cream and cover with thin slices of smoked salmon. Spread puffy side of second layer with with cream and press down tightly over salmon-covered first layer. Reserve one tablespoon of red caviar.

Mix sour cream with rest of caviar and spread over top layer. Put reserved caviar in a small mound in center. May be decorated with additional strips of scallions or lemon peel.