The best delicious Icelandic Torte recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Icelandic Torte recipe today!
Hello my friends, this Icelandic Torte recipe will not disappoint, I promise! Made with simple ingredients, our Icelandic Torte is amazingly delicious, and addictive, everyone will be asking for more Icelandic Torte.
What Makes This Icelandic Torte Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Icelandic Torte.
Ready to make this Icelandic Torte Recipe? Let’s do it!
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2 pk (12-Oz) Prunes — Pitted,
Dried
2 c Water
3/4 c Sugar
1 ts Vanilla Extract
3/4 ts Caramom Seed — Crushed
1/4 ts Salt
-TORTE LAYER-
4 c All-Purpose Flour — Sifted
2 ts Baking Powder
1/2 ts Salt
1 c Butter — Softened
1 c Sugar
1 ts Vanilla Extract
2 Eggs
1/4 c 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 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.
Yields
16 Servings
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