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 12 Oz Pkg 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
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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