Best 2 Ukrainian Prune Torte Recipes
In the realm of delectable pastries, the Ukrainian Prune Torte stands as a testament to the rich culinary heritage of Ukraine. This exquisite torte, often referred to as "Slivova Torta" in Ukrainian, is a symphony of flavors and textures that captivates the senses. With its enticing aroma of cinnamon and the subtle sweetness of prunes, this torte is a true masterpiece that deserves a special place on any dessert table.
This article delves into the art of crafting this delectable treat, providing two unique recipes that cater to different dietary preferences. The classic Ukrainian Prune Torte recipe offers a traditional rendition of this beloved dessert, while the gluten-free version caters to those with gluten sensitivities. Both recipes are meticulously detailed, ensuring that bakers of all skill levels can achieve success in their baking endeavors.
As you embark on this culinary journey, you'll discover the secrets behind the torte's irresistible charm. From selecting the perfect prunes to mastering the art of preparing the dough, each step is carefully explained to guarantee a flawless outcome. Additional tips and suggestions are also provided to elevate your torte-making skills, ensuring that every bite is a moment of pure indulgence.
Whether you're a seasoned baker or just starting your culinary adventure, this article will guide you through the process of creating an unforgettable Ukrainian Prune Torte. So, gather your ingredients, preheat your oven, and prepare to be amazed by the magic that unfolds in your kitchen.
UKRAINIAN GREAT GRANDMA'S PRUNE TORTE
To make the the filling even more tasty- make it with an equal quantity of dates and prunes. The layers are like a short pastry pie crust.
Provided by Olha7397
Categories Dessert
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.
Nutrition Facts : Calories 689, Fat 30.2, SaturatedFat 15.3, Cholesterol 87.4, Sodium 210.8, Carbohydrate 103.1, Fiber 6.6, Sugar 62.1, Protein 8.1
UKRAINIAN PRUNE TORTE
Great-Grandma used prunes and prune fillings in many goodies of her own creation. Prune torte is one of them. The filling is even more delicious when made with an equal quantity of dates and prunes.
Provided by Olga D
Categories Desserts Cakes Torte Recipes
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.
Nutrition Facts : Calories 696.6 calories, Carbohydrate 102.7 g, Cholesterol 84.3 mg, Fat 31 g, Fiber 6.6 g, Protein 8.6 g, SaturatedFat 15.4 g, Sodium 176.3 mg, Sugar 65.2 g
Tips:
- Choose ripe, fresh prunes: The quality of the prunes will greatly impact the flavor of the torte. Look for prunes that are plump and moist, with no signs of wrinkles or blemishes.
- Use a food processor or blender to chop the prunes: This will help to create a smooth and even filling. If you don't have a food processor or blender, you can finely chop the prunes by hand.
- Don't overmix the batter: Overmixing the batter can result in a tough, dense torte. Mix the batter just until the ingredients are combined.
- Use a springform pan to bake the torte: This will make it easy to remove the torte from the pan after it has baked.
- Let the torte cool completely before serving: This will allow the flavors to develop and the torte to set properly.
Conclusion:
Ukrainian prune torte is a delicious and elegant dessert that is perfect for any occasion. The combination of sweet prunes, tangy sour cream, and rich chocolate is sure to please everyone. Give this recipe a try and see for yourself why it is a beloved classic in Ukrainian cuisine.
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