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Categories:
Cake butter berry sugar eggs all-purpose baking powder ground cardamom cream almond filling white sugar cinnamon vanilla prune juice
Viewed: 35 - Published at: 8 years agoIngredients
- cake
- 1 cup butter
- 1 1/2 cups berry sugar
- 2 large eggs
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cardamom seed
- 3 tablespoons half-and-half cream
- 1 teaspoon almond extract
- filling
- 1 lb prune, cooked and stones removed
- 3/4 cup white sugar
- 1 teaspoon cinnamon
- 1 tablespoon vanilla
- 1/2 cup prune juice
Method
- Cream butter well, then add sugar gradually, beating hard after each addition. Beat in eggs, one at a time.
- Sift together flour, baking powder, and cardamom. Add small amount to creamed mixture. Mix in cream and almond extract. Now work in as much flour as possible.
- Turn out onto pastry cloth and knead in any remaining flour. Divide dough into 5 parts and pat each part into a 9-inch greased layer pan. Bake at 375 until delicate brown.
- To assemble filling: Put prunes through food processor or mill, then add sugar, prune liquid and cinnamon. Cook until thickened, then add vanilla.
- Let cool, and then spread between layers of torte.
- Top cake with a thin layer of vanilla icing. Let the torte stand for a couple of days before serving to allow the cake to soften. Serve in small slices.
