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Icelandic Torte

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Icelandic torte

Icelandic Torte

Ingredients Edit

Filling Edit

Torte layers Edit

To serve Edit

Directions Edit

Filling Edit

  1. In a 3 quart saucepan, place prunes and 2 cups water; heat to boiling.
  2. Reduce heat, and simmer, covered, 30 minutes, or until prunes are very tender.
  3. Drain prunes, reserving liquid.
  4. Chop prunes finely.
  5. Add ¾ cup granulated sugar, 1 teaspoon vanilla; the cardamom, ¼ teaspoon salt, and ½ cup reserved cooking liquid; mix until ingredients are well blended.
  6. Set aside to cool.

Torte layers Edit

  1. Sift flour with baking powder and salt.
  2. In a large bowl, with electric mixer at high speed, beat butter with granulated sugar and vanilla until light and fluffy.
  3. Add eggs, one at a time, beating well after each addition.
  4. At low speed, add flour mixture alternately with milk, beginning and ending with flour mixture.
  5. Refrigerate dough until chilled and easy to handle-about 20 minutes.
  6. Preheat oven to 350°F.
  7. Divide dough into 7 equal pieces.
  8. For each layer, invert an 8-inch round layer cake pan.
  9. Flatten a piece of dough with hands; place on pan; pat to fit.
  10. Then gently roll to make layer even; trim edge if necessary.
  11. Keep pieces of dough refrigerated until ready to use.
  12. Bake 15 to 20 minutes, or until edge is golden brown.
  13. Carefully remove to wire rack; let cool.

To assemble Edit

  1. Place one layer on serving plate; spread with about ½ cup filling.
  2. Repeat with 5 more layers and remaining filling.
  3. Set last layer on top.
  4. Cover completely with plastic film or foil.
  5. Refrigerate at least 24 hours, to mellow.

To serve Edit

  1. Sprinkle top with confectioners sugar.
  2. Cut in thin slices.
  3. Pass whipped cream.
  4. Return unused portion to refrigerator.

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