Icelandic torte

16 Servings

Ingredients

Quantity Ingredient
2 12 Oz Pkg Prunes - Pitted, Dried
2 cups Water
¾ cup Sugar
1 teaspoon Vanilla Extract
¾ teaspoon Caramom Seed -- Crushed
¼ teaspoon Salt
4 cups All-Purpose Flour -- Sifted
2 teaspoons Baking Powder
½ teaspoon Salt
1 cup Butter -- Softened
1 cup Sugar
1 teaspoon Vanilla Extract
2 Eggs
¼ cup Milk
Confectioner's Sugar
Whipped Cream

Directions

TORTE LAYER

Make Filling: In a 3 quart saucepan, place prunes and 2 cups water; heat to boiling. Reduce heat, and simmer, covered, 30 minutes, or until prunes are very tender.

Drain prunes, reserving liquid. Chop prunes finely. Add ¾ cup granulated sugar, 1 teaspoon vanilla; the cardamom, ¼ teaspoon salt, and ½ cup reserved cooking liquid; mix until ingredients are well blended. Set aside to cool.

Make torte layers: Sift flour with baking powder and salt. In a large bowl, with electric mixer at high speed, beat butter with granulated sugar and vanilla until light and fluffy. Add eggs, one at a time, beating well after each addition. At low speed, add flour mixture alternately with milk, beginning and ending with flour mixture.

Refrigerate dough until chilled and easy to handle-about 20 minutes.

Preheat oven to 350 degrees. Divide dough into 7 equal pieces. For each layer, invert an 8-inch round layer cake pan. Flatten a piece of dough with hands; place on pan; pat to fit. Then gently roll to make layer even; trim edge if necessary. Keep pieces of dough refrigerated until ready to use. Bake 15 to 20 minutes, or until edge is golden brown. Carefully remove to wire rack; let cool. To assemble: Place one layer on serving plate; spread with about ½ cup filling. Repeat with 5 more layers and remaining filling. Set last layer on top.

Cover completely with plastic film or foil. Refrigerate at least 24 hours, to mellow. To serve: Sprinkle top with confectioners sugar.

Cut in thin slices. Pass whipped cream. Return unused portion to refrigerator.

Recipe By : Soleiana

From: Bobm123052@... Date: Thu, 18 Jul 1996 11:57:18 ~0400

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