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