Vineterta (Vienna Torte)
- Ready In:
- 1hr
- Ingredients:
- 13
- Yields:
-
1 cake
- Serves:
- 16
ingredients
-
cake
- 236.59 ml butter
- 354.88 ml berry sugar
- 2 large eggs
- 946.36 ml all-purpose flour
- 4.92 ml baking powder
- 4.92 ml ground cardamom seed
- 44.37 ml half-and-half cream
- 4.92 ml almond extract
-
filling
- 453.59 g prune, cooked and stones removed
- 177.44 ml white sugar
- 4.92 ml cinnamon
- 14.79 ml vanilla
- 118.29 ml prune juice
directions
- Cream butter well, then add sugar gradually, beating hard after each addition. Beat in eggs, one at a time.
- Sift together flour, baking powder, and cardamom. Add small amount to creamed mixture. Mix in cream and almond extract. Now work in as much flour as possible.
- Turn out onto pastry cloth and knead in any remaining flour. Divide dough into 5 parts and pat each part into a 9-inch greased layer pan. Bake at 375 until delicate brown.
- To assemble filling: Put prunes through food processor or mill, then add sugar, prune liquid and cinnamon. Cook until thickened, then add vanilla.
- Let cool, and then spread between layers of torte.
- Top cake with a thin layer of vanilla icing. Let the torte stand for a couple of days before serving to allow the cake to soften. Serve in small slices.
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RECIPE SUBMITTED BY
Amethyst42
Winnipeg, 0
<p>I'm a mother, wife, web designer, and general geek. Love costume design, knitting, and, of course, cooking. <br /> <br />I cook from scratch, whenever I can. Not a fan of pre-packaged foods. I cook with organics when I can, but my budget doesn't allow for much.</p>