Icelandic Vinarterta Cake
16 servings
120 minutes
A layered cake from Iceland (where it was imported by the Danes), also known as the "striped lady". The thin butter dough of the most delicate consistency with dark veins of prunes looks very elegant, it is not for nothing that in its homeland such a cake is prepared for Christmas and weddings. It, like Christmas pudding, can be baked a couple of days before the celebration, wrapped in film and put in the refrigerator - having soaked and grown together with all the layers, the "striped lady" will only taste better.
1
Soak the prunes in water, bring to a boil, and cook over medium heat for about 30 minutes, stirring occasionally. During this time, the prunes should swell and soften.
- Prunes: 1 kg
- Water: 500 ml
2
Blend the prunes with a blender.
3
Add a teaspoon of vanilla extract and cardamom, half a teaspoon of cinnamon, 100 grams of sugar, and lemon juice. Mix well.
- Vanilla extract: 2 teaspoons
- Cardamom: 1.5 teaspoon
- Cinnamon: 0.5 teaspoon
- Sugar: 400 g
- Lemon juice: 15 ml
4
Beat the softened butter with 300 grams of sugar using a mixer.
- Butter: 230 g
- Sugar: 400 g
5
Add the eggs one by one, continuing to whisk.
- Chicken egg: 2 pieces
6
In a separate bowl, mix milk and vanilla extract.
- Milk: 90 ml
- Vanilla extract: 2 teaspoons
7
In another bowl, mix flour, half a teaspoon of cardamom, and baking powder.
- Wheat flour: 590 g
- Cardamom: 1.5 teaspoon
- Baking powder (raising agent): 1 teaspoon
8
Add a third of the dry ingredients to the bowl with the butter mixture and mix well. Then add a third of the milk with vanilla and mix again. Alternating in this way, add all the ingredients to the mixer bowl and knead the dough. Wrap the finished dough in plastic wrap and refrigerate for half an hour.
- Wheat flour: 590 g
- Milk: 90 ml
9
Roll out the dough on a floured surface to a thickness of 5–7 mm. Cut out rectangles of the same size from the dough. You should get 5–7 rectangles.
- Wheat flour: 590 g
10
Transfer the dough to a baking sheet lined with parchment and bake in an oven preheated to 180 degrees for 10-12 minutes. The finished layers should be firm like cookies.
11
Assemble the cake by spreading each layer with prunes filling. The last, top layer does not need to be spread.
12
Wrap the cake in food film or foil and store it in a cool place for at least 3 days. It can be stored for up to 4 weeks.
13
It can be stored for up to 4 weeks. The longer it is stored, the softer the cakes will become.
