| 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.
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