Why it works: Vanilla and milk are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓
Icelandic Torte
Ingredients
Directions
Make the filling
In a 3 quart saucepan, place prunes and 2 cups water; heat to boiling.
Reduce heat, and simmer, covered, 30 minutes, or until prunes are very tender.
Drain prunes, reserving liquid.
Chop prunes finely.
Add 3/4 cup granulated sugar, 1 teaspoon vanilla, cardamom, 1/4 teaspoon salt, and 1/2 cup reserved cooking liquid; mix until ingredients are well blended.
Set aside to cool.
Make and bake the layers
Sift flour with baking powder and salt.
In a large bowl, with electric mixer at high speed, beat butter with granulated sugar and vanilla 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.
Divide dough into 7 equal pieces.
For each layer, invert an 8-inch round layer cake pan.
Flatten a piece of dough with hands; place on pan; pat to fit.
Gently roll to make layer even; trim edge if necessary.
Keep pieces of dough refrigerated until ready to use.
Bake 15 to 20 minutes, or until edge is golden brown.
Carefully remove to wire rack; let cool.
Assemble and serve
Place one layer on serving plate; spread with about 1/2 cup filling.
Repeat with 5 more layers and remaining filling.
Set last layer on top.
Cover completely with plastic film or foil.
Refrigerate at least 24 hours, to mellow.
Sprinkle top with confectioners sugar.
Cut in thin slices.
Pass whipped cream.
Return unused portion to refrigerator.
Nutrition, whole recipe (rough)
Counts 8 of 11 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 8 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Prune | not in our table | 0 |
| Water | not in our table | 0 |
| Seed | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Vanilla + milktop 5% of all pairsSmell alikemoderateCooked together19,187 recipes
Shared aroma: ethyl caproate (fruity, apple peel).
-
Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
-
Butter + creamtop 8% of all pairsSmell alikemoderateCooked together41,516 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
-
Sugar + vanillatop 8% of all pairsSmell alikelowCooked together35,032 recipes
Shared aroma: beta-damascenone (apple, rose).
-
Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Prunes
- Cook down to a tender, sweet filling that adds moisture and body to the torte.
- Butter
- Beaten with sugar to trap air, giving the layers a light, tender crumb.
- Eggs
- Bind the batter and add structure and richness to each layer.
- All-purpose flour
- Forms the structure of the layers once baked.
- Baking powder
- Releases gas in the batter to help the layers rise and stay tender.
- Sugar
- Sweetens the filling and dough and helps the batter brown and soften.
The step that matters
Refrigerate the dough until chilled. Chilled dough is firm enough to flatten and pat into thin, even layers without tearing or sticking, and it keeps the butter from softening too much before baking.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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