Vínarterta (Icelandic Layer Cake) is a traditional Icelandic recipe for a sponge cake in five layers with a prune filling that's traditionally served at Christmas or for weddings. The full recipe is presented here and I hope you enjoy this classic Icelandic dish of: Vínarterta.
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This is very much a traditional Icelandic cake that, typically, is served at Christmas and at weddings. The name itself literally translates as 'Vienna Cake' and it should be made at least 4 weeks prior to the date it's due to be served.
Ingredients:
For the Layers:
200g salted butter
210g fruit sugar
2 eggs
600g flour
1 tsp baking powder
1 tsp ground cardamom
3 tbsp single cream
1 tbsp almond extract
For the Filling:
450g pitted prunes
cold water
120g granulated sugar
120ml prune cooking liquid
1 tbsp cinnamon
1 tbsp vanilla extract
Method:
Begin with the filling. Halve each prune and add to a pan. Cover with water and bring to a boil. Reduce to a simmer and cook for about 15 minutes, or until the prunes are tender. Drain the prunes (but reserve the liquid).
Place the prunes in a food processor and purée until smooth. Return the paste to a pot then add the sugar, 120ml of the original cooking liquid and the cinnamon. Bring to a boil and cook, stirring continually, until the mixture thickens (be careful as the mixture will tend to catch and burn easily). The prune mixture is ready when you can pass a spoon through the centre of the liquid and you can see the base of the pot for a few seconds after the spoon has passed through. Take off the heat and set aside to cool.
Meanwhile, take two 22cm cake tins. Use one of these to draw five circles on wax paper and cut these out.
Cream together the butter and sugar then beat in the eggs one at a time, mixing thoroughly after each addition. Sift together the flour, baking powder and cardamom to a separate bowl. Add a small amount of the dry mix to the butter mixture then beat in the cream and almond extract before mixing in the remainder of the flour mix.
The dough will be stiff and you should divide into 5 equal parts, shaping these into balls. Place a disc of waxed paper in the base of each cake tin. Add one of the dough balls (each) on top and flatten out until even. Place in an oven pre-heated to 190°C and bake for about 10 minutes, or until lightly golden at the edges. Allow the layers to cool in the tin for 10 minutes then transfer to a wire rack to cool completely.
When the tins are cold repeat the cooking with the next two layers. When these are done, cook the final layers. Typically tow layers are all you can handle in the oven, so don't try to cook any more than that or disaster will ensue.
When all the layers have cooled mix the vanilla extract into the prune mixture. Place the first of the layers on a work surface and spread 1/4 of the prune filling on top. Add the next layer on top and repeat the process until all five layers have been assembled into a cake.
Wrap the cake tightly in plastic wrap then in foil and place in an air-tight tin for four weeks to mature (store in a cool cupboard in the kitchen). Traditionally the cake is cut into small squares before serving so the layers are evident and it's never iced.
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