|
|
Foodgeek: |
|
Rating: |
 |
Servings: |
1 recipe |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
Layers:
1 cup butter (room temperature)
1 cup confectioner’s sugar (sometimes called icing sugar or powdered sugar)
1 lg. egg
1/2 tsp. almond extract
1 dash salt
1/2 to 1 cup almonds, blanched and ground
2 cups sifted flour
Filling:
1 lb. prunes, stewed, pitted and ground
1 cup sugar
1 tsp. cinnamon
1 tbsp. lemon juice
3 to 4 tbsp. prune liquid
|
Directions:
|
Butter 5 round layer cake pans (8 to 9 inch Pans) and dust with flour.
Cream the butter with the sugar until light. Add the egg and beat well. Stir in the extract, salt, and almonds. Add the flour and mix thoroughly. Divide the dough into 5 equal parts. Roll each of them between 2 sheets of waxed or parchment paper to fit the pan, or pat the dough evenly into the pans. Bake in a moderate oven 350 F. for 20 minutes, or until delicately browned. Remove from the pans while still hot. Prepare the filling.
FOR THE FILLING: Cook the prunes in water just to cover until they plump up. Take prunes out of the liquid, pit them and grind them.
Bring to the boiling point the ground prunes with the remaining ingredients. Put the layers together with the warm filling. Let the torte stand for about a day before cutting it. Serve in slices.
|
Comments from olga
:
|
Great-grandma used prunes and prune fillings in many goodies of her own creation. Prune torte is one of them. The filling is even more delicious when made with an equal quantity of dates and prunes. The layers are similar to a cookie dough.
Traditional Ukrainian Cookery
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
