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Vinarterta




Source of Recipe


The Toronto Star


List of Ingredients




CAKE LAYERS:

1/2 cup salted butter, at room temperature

3/4 cup granulated sugar

2 eggs

2 tbsp milk

1/2 tsp each: vanilla extract and almond extract

2-1/2 cups all-purpose flour

1 tsp baking powder

PRUNE FILLING:

1 lb (500 g) pitted prunes

3/4 cup water

1 cup granulated sugar

1/2 tsp ground cardamom

ICING:

3/4 cup icing sugar

2 tsp grated lemon rind

About 2 tbsp fresh lemon juice

Recipe



Cake layers: In bowl and using electric mixer, cream butter with sugar until fluffy. Beat in eggs, one at a time. Beat in milk, vanilla and almond extracts.

In another bowl, sift together flour and baking powder. Using wooden spoon, stir into butter mixture to form soft dough. Shape into disc. Wrap in plastic wrap. Chill 1 hour or until firm.

Preheat oven to 375F.

With knife, score dough into 8 equal pieces. Slice off one-eighth; re-wrap and chill remainder. Turn 9-inch cake layer pan upside down. With fingers, spread one piece of dough on to inverted pan. Place waxed paper over dough; using rolling pin, roll dough to cover pan in very thin layer. Remove waxed paper. With fork, prick dough in several places. Bake in centre of oven 5 to 7 minutes or until edges are golden brown. Cool on pan. Loosen with palette knife or thin metal lifter; transfer to wire rack. Repeat with remaining 7 dough pieces.

Prune filling: In saucepan, combine prunes and water. Bring to boil. Reduce heat to medium; cook about 8 minutes or until prunes are softened and most water is absorbed. Cool. Transfer mixture to food processor; pulse on and off until chopped. Return mixture to saucepan. Stir in sugar and cardamom. Cook over medium-low heat, stirring, 5 to 7 minutes or until sugar dissolves.

Assembly: Place one torte layer on cake platter. Evenly spread a generous 1/4 cup of prune filling on top. Repeat with six more torte layers, spreading each with prune filling. Place final torte layer on top.

Icing: Combine sugar and lemon rind in bowl. With fork, gradually stir in lemon juice until mixture is of spreading consistency. Spread over torte, letting some drip down sides. Store covered in fridge.

Makes one 9-inch torte.