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1
In a large bowl, mix the flour, baking powder, and sugar.
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2
Slice the butter into the mixture and, with a pastry blender or finger tips, or with a hand mixer at low speed, mix until the dough resembles coarse crumbs.
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3
Blend in the eggs and knead lightly to gather the dough.
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4
Divide into 4 parts.
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5
Cover 2 baking sheets with parchment paper or grease and flour the sheets.
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6
Draw four 8-inch rounds on the paper.
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7
Preheat oven to 400 F. On a lightly floured board, roll each part of dough out to an 8-inch circle.
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8
Transfer onto a prepared baking sheet.
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9
Pierce all over with a fork.
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10
Bake for 15 minutes or until golden and crisp.
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11
(You may need to bake the layers in shifts.
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12
If so, refrigerate the unbaked layers until ready to bake.)
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13
Remove from baking sheet and cool on racks.
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14
FOR JAM-AND-BERRY TORTE, spread 3 of the layers with strawberry jam and cover jam with sliced fresh strawberries.
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15
Top with the fourth layer.
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16
FOR THE PRUNE-FILLED TORTE, mix the pureed prunes, sugar, and butter until well blended.
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17
Spread 3 layers with the fill and cover with the fourth.
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18
Dust top of torte with powdered sugar.
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19
Whip the cream and add the powdered sugar and vanilla extract.
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20
Pipe whipped cream onto sides and top of the torte.
