Time 1h35m Yield 8 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 5 (8 inch) round pans. Grind the blanched almonds in a food processor with 1/4 cup confectioners’ sugar. Cream the butter with the remaining 3/4 cup confectioners’ sugar until light and fluffy. Beat in the egg. Stir in the almond extract, salt, and ground almond mixture. Add the flour and mix thoroughly. Divide the dough into 5 equal parts. 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. Bake in the preheated oven until the edges begin to brown, about 20 minutes. Remove from the pans while still hot. To make the Prune Filling: Place the prunes in a saucepan with the water. Bring to a boil, remove from heat and let stand for 10 minutes. Drain and reserve the liquid. Puree the prunes in a food processor. Return the prune puree to the saucepan and add the white sugar, cinnamon, lemon juice and 4 tablespoons reserved prune liquid. Bring the mixture to a boil, then remove from heat. Assemble the torte layers, spreading them with warm prune filling. Let stand for 24 hours before slicing.
Time 55m Yield 2 loaves (12 slices each). Number Of Ingredients 19 Steps:
In a large bowl, dissolve yeast in warm milk. Add the butter, shortening, egg yolks, sugar and salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Cover and refrigerate overnight., In a large saucepan, cook plums in water 12-15 minutes or until liquid is absorbed. Mash; add sugar and lemon juice. Cook for 8-10 minutes over low heat until thickened. Cool and refrigerate., Turn dough onto a lightly floured surface; divide in half. Roll each portion into a 3-in. x 9-in. rectangle. Dot with butter; sprinkle with cinnamon. Spread about 1/3 cup plum filling down the center of each. , Fold a third of the dough lengthwise over filling. Fold remaining dough over top; pinch seams to seal and tuck ends under. Place seam side down in two greased 15x10x1-in. baking pans. Cover and let rise in a warm place for 2 hours or until doubled. , Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. Combine the glaze ingredients; drizzle over loaves.
Time 35m Yield 8 serving(s) Number Of Ingredients 12 Steps:
Use vegetable spray to butter 5 round layer cake pans (8-inch pans) and dust with flour, remove excess. Cream the butter with the sugar until light. Add the egg and beat well. Stir in the extract, salt, and almonds. Add the flour and mix thoroughly. Divide the dough into 5 equal parts. Put in the refrigerator for 1 hour. Roll each of them between 2 sheets of waxed or parchment paper to fit the pan, or pat the dough evenly into the pans gently. Bake in a moderate oven 325 to 350°F for 20 minutes, or until delicately browned. Reduce temperature if it starts to get too brown. Remove from the pans while still hot. Cool. Prepare the filling. FOR THE FILLING: Cook the prunes in water just to cover until they plump up. Take prunes out of the liquid, pit them and grind them. Bring to the boiling point the ground prunes with the 1 cup sugar, cinnamon, lemon juice and prune liquid. Put the layers together with the warm filling. Let the torte stand for about a day (24 hours) before cutting it. Serve in slices.
Time 1h5m Yield 1 cake Number Of Ingredients 10 Steps:
Beat the 12 egg Yolks until light and beat in the sugar gradually (a tablespoon at a time). Beat until lemon colored, light and fluffy. Fold in the bread crumbs and the nuts. Beat the 12 egg whites until stiff. Lighten the nut mixture with a bit of the egg whites and then genly fold into the mixture the rest of the whites. Butter 2 deep layer pans 9 or 10 inch springform pans (shallow pans may cause the batter to run over in the oven) with soft butter and sprinkle with fine bread crumbs. Regular pans can be used, in this case use parchment paper for the bottom of pan and grease the paper also. Bake in a 325 F. oven for about 30–35 minutes. Test cake with a toothpick in the centre of the cake, if it comes out clean the cake is done. Cool for 10 minutes and gently with a knife go around the cake to loosen and gently invert and place on a cake rack. Fill and frost the cake with the filling. If you wish more layers cut each cake in half and fill so that you will have 4 layers. FOR THE BUTTERCREAM FILLING AND ICING: Over simmering water in a double boiler add 1 cup HOT strong coffee and add the chocolate, mixing well to melt. In a separate bowl– Beat the 5 egg yolks until light and set aside. Blend 2 1/2 Tablespoons of the flour in the remaining 1/2 cup COLD coffee and blend well until smooth and free of any lumps. Add the flour mixture to the whipped egg yolks and mix well. Add this mixture whisking quickly to the melted chocolate (in the double boiler) and cook until thickens stirring frequently for about 10 minutes. When mixture has thickened set it aside to COOL. Beat 1 cup unsalted butter with the 1 cup of sugar until light and fluffy and gradually beat in the cold chocolate pudding mixture little at a time into the butter and beat until fluffy.
