• 20-30 Servings - Serving Size 83g. Calories 256.
  • % Daily Value: Carbs 41g 11%, Fat 9g 12%. Protein 3g 6%, Fibre 3g 10%.

Cookie Layers

  • 1 cup butter
  • 1 1/2 cup sugar
  • 2 eggs
  • 4 cups white flour
  • 1 tsp baking powder
  • 3 Tbsp cream
  • 1 tsp vanilla
  • 1 tsp almond flavoring

Cream butter

  • Add sugar gradually, then eggs one at a time beating well
  • Add cream and flavorings
  • Add some of the flour mixed with the baking powder
  • Knead in the remaining flour
  •  Divide the dough into 7 parts, wrap and chill for one hour
  • Using an 8” cake pan as a template cut out 7 parchment paper rounds to place layers on for cooking
  • Roll out the dough one piece at a time on a lightly floured parchment paper round and cut to size
  • Place on baking sheet. Bake at 375 degrees for 7 minutes
  • Repeat with the remaining cookie layers. Cool

Prune Plum Filling    

  • 1 pounds pitted prunes
  • 1 tsp ground cardamom
  • 1 tsp vanilla
  • Cover the prunes with cold water and cook until soft. Cool
  • Blend until a smooth paste is formed
  • Add the cardamom and vanilla. Cool
  • Divide filling evenly between the 7 layers of cake
  • Spread filling on one cookie layer at a time and stack the layers
  • When the layers are evenly stacked, wrap the cake and store in a cool place overnight or up to two days to allow the layers to absorb the filling and moisten

Butter Cream Icing

  • 1/4 cup butter (soft)
  • 2 cups sifted icing sugar
  • 2 Tbsp cream
  • 1 tsp each almond and vanilla flavoring
  • Blend together the ingredients and spread on cake.

Serving

  • Serve at room temperature. Cut into .75” thick x 1.5” long slices.
  • Keeps well for 2-3 weeks refrigerated or 3 months in freezer.

Recipe for Vienna Torte cake

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