Vineterta (Vienna Torte) - cooking recipe

Ingredients

cake
1 cup butter
1 1/2 cups berry sugar
2 large eggs
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cardamom seed
3 tablespoons half-and-half cream
1 teaspoon almond extract
filling
1 lb prune, cooked and stones removed
3/4 cup white sugar
1 teaspoon cinnamon
1 tablespoon vanilla
1/2 cup prune juice

Preparation

Cream butter well, then add sugar gradually, beating hard after each addition. Beat in eggs, one at a time.
Sift together flour, baking powder, and cardamom. Add small amount to creamed mixture. Mix in cream and almond extract. Now work in as much flour as possible.
Turn out onto pastry cloth and knead in any remaining flour. Divide dough into 5 parts and pat each part into a 9-inch greased layer pan. Bake at 375 until delicate brown.
To assemble filling: Put prunes through food processor or mill, then add sugar, prune liquid and cinnamon. Cook until thickened, then add vanilla.
Let cool, and then spread between layers of torte.
Top cake with a thin layer of vanilla icing. Let the torte stand for a couple of days before serving to allow the cake to soften. Serve in small slices.