| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 1 1/4 | c | Sugar |
| 1 | c | Butter |
| 3 | Eggs | |
| 1/2 | c | Milk |
| 1 | t | Almond extract |
| 1/2 | t | Vanilla |
| 3 | t | Baking powder |
| 3 | c | Flour, up to 4 |
| 2 | lb | Prunes |
| 2 | c | Water |
| 2 1/2 | c | Sugar |
| 1 | t | Ground cardamom |
| 1 | c | Icing sugar |
INSTRUCTIONS
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.
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“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”
Nutrition (calculated from recipe ingredients)
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Calories: 7321
Calories From Fat: 1823
Total Fat: 206.7g
Cholesterol: 1055.8mg
Sodium: 1806mg
Potassium: 3712mg
Carbohydrates: 1346.8g
Fiber: 45.2g
Sugar: 756.6g
Protein: 73.6g