Recipe - Icelandic Torte

2 pack (12Oz) Prunes Pitted,
Dried
2 cup Water
Three fourths cup Sugar
1 teaspoon Vanilla Extract
Three fourths teaspoon Caramom Seed Crushed
One fourth teaspoon Salt

TORTE LAYER
4 cup AllPurpose Flour Sifted
2 teaspoon Baking Powder
One half teaspoon Salt
1 cup Butter Softened
1 cup Sugar
1 teaspoon Vanilla Extract
2 Eggs
One fourth cup Milk

TO SERVE
Confectioner's Sugar
Whipped Cream

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 Three fourths cup granulated
sugar, 1 teaspoon vanilla; the cardamom, One fourth teaspoon salt, and One half 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 handleabout 20 minutes. Preheat oven to 350 degrees. Divide
dough into 7 equal pieces. For each layer, invert an 8inch 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 One half 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.

Posted to MCRecipe Digest V1 #161

Date: Fri, 19 Jul 1996 23:01:48 0700

From: Soleiana Grimaldi Soleiana@ix.netcom.com