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Icelandic Torte
Icelandic Torte
Ingredients
Filling 
- 2 pkg (12-oz) prunes — pitted, dried
- 2 cup water
- ¾ cup sugar
- 1 tsp vanilla extract
- ¾ tsp cardamom seed — crushed
- ¼ tsp salt
Torte layers
- 4 cup all-purpose flour — sifted
- 2 tsp baking powder
- ½ tsp salt
- 1 cup butter — softened
- 1 cup sugar
- 1 tsp vanilla extract
- 2 eggs
- ¼ cup milk
To serve
- confectioner's sugar
- whipped cream
Directions
Filling
- in a very three quart cooking pan, place prunes and a pair of cups water; heat to boiling.
- cut back heat, and simmer, covered, 30 minutes, or till prunes ar terribly tender.
- Drain prunes, reserving liquid.
- Add ¾ cup sugar, one teaspoon vanilla; the cardamom, ¼ teaspoon salt, and ½ cup reserved cookery liquid; combine till ingredients ar well merging.
Torte layers
- Sift flour with leavening and salt.
- in a very giant bowl, with mixer at high speed, beat butter with sugar and vanilla till light-weight and soft.
- Add eggs, one at a time, beating well when every addition.
- At low speed, add flour mixture alternately with milk, starting and ending with flour mixture.
- Refrigerate dough till chilled and straightforward to handle-about twenty minutes.
- heat up kitchen appliance to 350°F.
- Divide dough into seven equal items.
- for every layer, invert AN 8-inch spherical cake pan.
- Flatten a chunk of dough with hands; place on pan; pat to suit.
- Then gently roll to form layer even; trim edge if necessary.
- Keep items of dough cold till able to use.
- Bake fifteen to twenty minutes, or till edge is golden brown.
- rigorously take away to wire rack; let cool.
To assemble
- Place one layer on serving plate; unfold with regarding ½ cup filling.
- Repeat with five additional layers and remaining filling.
- cowl fully with flat solid or foil.
- Refrigerate a minimum of twenty four hours, to mellow.
To serve
- Sprinkle high with confectioners sugar.
- come back unused portion to white goods.
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