| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
|
1 |
servings |
INGREDIENTS
| 1 1/4 |
c |
Sugar |
| 1 |
c |
Butter |
| 3 |
lg |
Eggs |
| 1/2 |
c |
Milk |
| 1 |
ts |
Almond extract |
| 1/2 |
ts |
Vanilla |
| 3 |
ts |
Baking powder |
| 3 |
c |
Flour; (up to 4) |
| 2 |
lb |
Prunes |
| 2 |
c |
Water |
| 2 1/2 |
c |
Sugar |
| 1 |
ts |
Ground cardamom |
| 1 |
c |
Icing sugar |
INSTRUCTIONS
DOUGH
FILLING
DOUGH: make a soft dough from the eight first ingredients let rest for 15
minutes. roll out very thin good for cutting out 6 rounds 9'' circles. bake
them in 375f for 12 to 15 minutes or start golden brown.
FILLING: boil prunes in water until soft, put in food processor ( check for
stones) with rest of ingredients procese well. move mix to pot and reheat
very slow ( or in a double boiler) Spread between layers put one on top of
the other and sprinkle with icing sugar
SERVE THIN LAYERS CAKE IS VERY RICH
Posted to JEWISH-FOOD digest by Joyce Rosenfield <dogsmom@cinci.infi.net>
on Aug 03, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
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