Ukrainian Prune Torte
Serves: 6
Keyon Hand
1 January 1970
Based on User reviews:
52
Spice
49
Sweetness
47
Sourness
46
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Butter1
Egg1 tsp
Almond Extract1 pinch
Salt3 cup
Blanched Almonds2 cups
All-Purpose Flour (sifted)450 g
Pitted Prunes1 cup
Water1 cup
White Sugar1 tsp
Ground Cinnamon1 tbsp
Lemon JuiceDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease and flour 5 (8 inch) round pans
3
Grind the blanched almonds in a food processor with 1/4 cup confectioners' sugar
4
Cream the butter with the remaining 3/4 cup confectioners' sugar until light and fluffy
5
Beat in the egg
6
Stir in the almond extract, salt, and ground almond mixture
7
Add the flour and mix thoroughly
8
Divide the dough into 5 equal parts
9
Roll each piece between 2 sheets of waxed paper or parchment paper to fit the pans, or pat each piece of dough into the prepared pans
10
Bake in the preheated oven until the edges begin to brown, about 20 minutes
11
Remove from the pans while still hot
12
To make the Prune Filling: Place the prunes in a saucepan with the water
13
Bring to a boil, remove from heat and let stand for 10 minutes
14
Drain and reserve the liquid
15
Puree the prunes in a food processor
16
Return the prune puree to the saucepan and add the white sugar, cinnamon, lemon juice and 4 tablespoons reserved prune liquid
17
Bring the mixture to a boil, then remove from heat
18
Assemble the torte layers, spreading them with warm prune filling
19
Let stand for 24 hours before slicing