Icelandic Torte

Icelandic Torte Recipe: A Traditional Icelandic Dessert

Region / culture: Iceland | Preparation time: 1 hour | Cooking time: 20 minutes | Servings: 8

Introduction

Icelandic Torte is a traditional dessert that consists of layers of buttery cake filled with a sweet and tangy prune filling. This rich and indulgent treat is perfect for special occasions or as a comforting dessert on a cold winter day.

History

The Icelandic Torte has been a beloved dessert in Iceland for generations. It is often served during holidays and celebrations, as well as enjoyed as a special treat with a cup of coffee or tea. The combination of the buttery cake layers and the sweet prune filling creates a unique and delicious flavor that is sure to please any dessert lover.

Ingredients

Filling

2 packages (12 oz or 340 g) pitted dried prunes
2 cups water
0.75 cup sugar
1 tsp vanilla extract
0.75 tsp crushed cardamom seeds
0.25 tsp salt

Torte layers

4 cups sifted all-purpose flour
2 tsp baking powder
0.5 tsp salt
1 cup softened butter
1 cup sugar
1 tsp vanilla extract
2 eggs
0.25 cup milk

To serve

How to prepare

Filling

In a 3 qt (2.84 liter) saucepan, place prunes and 2 cups of water; heat to boiling.
Reduce heat and simmer, covered, for 30 minutes or until prunes are very tender.
Drain prunes, reserving the liquid.
Finely chop prunes.
Add 0.75 cup of granulated sugar, 1 tsp of vanilla, cardamom, 0.25 tsp of salt, and 0.5 cup of reserved cooking liquid; mix until well blended.
Set aside to cool.

Torte layers

Sift flour with baking powder and salt.
In a large bowl, beat butter with granulated sugar and vanilla at high speed using an electric mixer until light and fluffy.
Add eggs, one at a time, beating well after each addition.
At low speed, add flour mixture alternately with milk, beginning and ending with flour mixture.
Refrigerate dough until chilled and easy to handle, about 20 minutes.
Preheat oven to 350°F (177°C).
Divide dough into 7 equal pieces.
For each layer, invert an 8-inch round layer cake pan.
Flatten a piece of dough with hands and place it on the pan; pat to fit.
Then gently roll to make the layer even and trim the edge if necessary.
Keep pieces of dough refrigerated until ready to use.
Bake for 15 to 20 minutes or until the edge is golden brown.
Carefully remove to a wire rack and let cool.

To assemble

Place one layer on a serving plate and spread about 0.5 cup of filling on top.
Repeat with 5 more layers and the remaining filling.
Set the last layer on top.
Cover completely with plastic film or foil.
Refrigerate for at least 24 hours to mellow.

To serve

Sprinkle the top with confectioners sugar.
Cut into thin slices.
Serve with whipped cream.
Return the unused portion to the refrigerator.

Variations

Substitute the prune filling with apricot or raspberry jam for a different flavor profile.
Add chopped nuts or dried fruit to the filling for added texture and flavor.
Drizzle melted chocolate over the top of the torte for a decadent finishing touch.

Cooking Tips & Tricks

Make sure to chill the dough before rolling out the layers to make it easier to handle.

- Be sure to evenly spread the filling between each layer to ensure a balanced flavor throughout the torte.

- Refrigerate the assembled torte for at least 24 hours before serving to allow the flavors to meld together and the cake to mellow.

Serving Suggestions

Icelandic Torte is best served chilled with a dollop of whipped cream on top. It pairs well with a cup of coffee or tea for a delightful dessert experience.

Cooking Techniques

Be sure to evenly roll out the dough for each layer to ensure even baking.

- Use a sharp knife to cut the torte into thin slices for serving.

Ingredient Substitutions

You can use margarine or vegetable shortening instead of butter in the cake layers.

- Any type of dried fruit can be used in place of prunes for the filling.

Make Ahead Tips

Icelandic Torte can be assembled and refrigerated up to 2 days in advance. Simply sprinkle with confectioners sugar and serve when ready.

Presentation Ideas

Serve Icelandic Torte on a decorative platter with a dusting of confectioners sugar and a sprig of fresh mint for a beautiful presentation.

Pairing Recommendations

Icelandic Torte pairs well with a glass of dessert wine or a cup of hot tea for a delightful dessert experience.

Storage and Reheating Instructions

Store any leftover Icelandic Torte in the refrigerator, covered with plastic wrap or foil, for up to 3 days. To reheat, simply microwave individual slices for a few seconds until warmed through.

Nutrition Information

Calories per serving

Each serving of Icelandic Torte contains approximately 320 calories.

Carbohydrates

Each serving of Icelandic Torte contains approximately 45 grams of carbohydrates.

Fats

Each serving of Icelandic Torte contains approximately 15 grams of fats.

Proteins

Each serving of Icelandic Torte contains approximately 4 grams of proteins.

Vitamins and minerals

Icelandic Torte is a good source of iron and vitamin C from the prunes in the filling.

Alergens

Icelandic Torte contains dairy (butter, milk, eggs) and gluten (flour). It may also contain traces of nuts from the filling.

Summary

Icelandic Torte is a rich and indulgent dessert that is high in carbohydrates and fats. It is best enjoyed in moderation as a special treat.

Summary

Icelandic Torte is a delicious and indulgent dessert that is perfect for special occasions or as a comforting treat. With its buttery cake layers and sweet prune filling, this traditional Icelandic dessert is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl, that I first tasted the delicious Icelandic Torte. My family and I were on a summer vacation in Iceland, and we stumbled upon a quaint little bakery in Reykjavik. The aroma of freshly baked pastries wafted through the air, drawing us in like moths to a flame.

As soon as we entered the bakery, I was captivated by the sight of a beautiful torte sitting in the display case. Layers of delicate sponge cake were sandwiched between rich chocolate ganache, and the whole thing was topped with a dusting of powdered sugar. I knew I had to try it, and from the first bite, I was hooked.

I begged the baker to share the recipe with me, but he simply smiled and shook his head. "It is a family secret," he said, "passed down through generations." Determined to recreate the torte at home, I made a mental note of the ingredients and flavors, hoping to one day unlock the mystery behind this delectable dessert.

Years went by, and I never forgot about the Icelandic Torte. Every time I baked a cake or a batch of cookies, I would think back to that moment in the bakery and wonder about the secret recipe. Eventually, my curiosity got the best of me, and I set out on a mission to uncover the origins of the torte.

I scoured cookbooks and online forums, searching for any mention of the Icelandic Torte. I even reached out to friends and family members in hopes that someone would have a lead. But no one could provide me with the elusive recipe, and I began to lose hope.

Just when I was about to give up, a chance encounter changed everything. I was at a farmer's market, browsing through the stalls, when I overheard two elderly women discussing a family recipe for Icelandic Torte. My heart skipped a beat, and I hurried over to join the conversation.

As it turned out, one of the women was the granddaughter of the baker from the Reykjavik bakery where I had first tasted the torte. She had inherited the recipe from her grandmother and was now passing it down to her own daughter. I couldn't believe my luck.

The woman agreed to share the recipe with me, on one condition: that I promise to keep it a secret and only use it for special occasions. I eagerly agreed, and she handed me a worn piece of paper with the handwritten instructions for the Icelandic Torte.

I rushed home, eager to try out the recipe for myself. The ingredients were simple and straightforward, but the technique required precision and care. I spent the whole day in the kitchen, carefully following each step and watching as the torte came together before my eyes.

When I finally took the first bite, it was like I had been transported back to that bakery in Reykjavik. The flavors were just as I remembered – rich and decadent, with a hint of nostalgia that brought tears to my eyes.

From that day on, the Icelandic Torte became a staple in my repertoire of recipes. I would bake it for special occasions, like birthdays and holidays, and each time I would think back to that fateful day when I first discovered the secret behind this delicious dessert.

Now, as I sit in my kitchen, surrounded by the familiar scents of sugar and butter, I can't help but feel grateful for the journey that led me to this recipe. And as I take a bite of the torte, savoring the flavors and memories that it evokes, I know that some secrets are worth keeping – especially when they result in something as sweet as this.