Vinarterta with Prune Filling
1 cup soft butter
1 1/2 cups sugar
2 eggs
2 tablespoons light cream
1 teaspoon almond extract
4 cups sifted flour
pinch salt
1/2 cup ground almonds
prune filling
Cream butter, add sugar, add eggs one at a time beating well after each one. Add almond extract.
Sift dry ingredients into creamed mixture and blend well. Refrigerate until stiff enough to work. Roll on ungreased board so no more flour is worked in. Make 12 layers. Roll each layer with meat tenderizer roller (see photos) to prevent from bubbling while baking. Bake at 350 degrees for 10 to 12 minutes. Remove from baking sheet while hot and cool on rack.
Assemble when cool. Put layers together with prune filling. Leave top layer plain. (Note: I put 6 layers together at one time. Putting all twelve layers together makes the filling "squishy") Cover with transparent wrap and refrigerate at least 24 hours.
Prune Filling
1 lb. pitted prunes
boiling water
1 1/4 cups sugar
3 teaspoons cinnamon
1 1/2 teaspoons vanilla
Cover prunes with boiling water and cook till soft. Drain and save 1/2 cup cooking water. Put through fine blade of food chopper. Return to pan and add cooking water, sugar and cinnamon. Boil until thick enough to spread easily.Remove from heat and stir in vanilla.