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Icelandic torte

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Icelandic Torte

Icelandic torte

Ingredients Needed For Icelandic torte
* 2 pkt (12-Oz) prunes -- Pitted, Dried
* 2 cup water
* 3/4 cup Sugar
* 1 tsp vanilla extract
* 3/4 tsp Caramom Seed -- Crushed
* 1/4 tsp salt

* 4 cup all-purpose flour -- Sifted
* 2 tsp baking powder
* 1/2 tsp salt
* 1 cup butter -- Softened
* 1 cup Sugar
* 1 tsp vanilla extract
* 2 x eggs
* 1/4 cup milk

* confectioner's sugar
* whipped cream

Directions To Prepare Icelandic torte
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 3/4 cup granulated sugar, 1 teaspoon vanilla; the cardamom, 1/4 teaspoon salt, and 1/2 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 1/2 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.

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Tuesday, January 23, 2018, 6:19 am

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