Vínarterta, which translates to “Vienna Cake,” is a traditional Icelandic layer cake that’s as beautiful as it is delicious. Imagine thin, delicate layers of almond shortbread, sandwiched together with a luscious prune filling. This cake is a true labor of love, but I promise you, the results are worth every minute spent in the kitchen.
A Taste of Iceland in Your Kitchen
Vínarterta holds a special place in Icelandic hearts. It’s a staple at festive gatherings and holidays, filling homes with its warm, inviting aroma. Today, I’m going to guide you through each step of making this iconic cake. Don’t be intimidated by the layers – with my easy-to-follow instructions, you’ll be impressing your friends and family with a taste of Iceland in no time!
Ingredients You’ll Need
For the Shortbread Layers:
- 5 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
For the Prune Filling:
- 1 pound pitted prunes
- 2 cups water
- 1/2 cup granulated sugar
- 1/4 cup lemon juice
- 1 teaspoon ground cinnamon
Tools of the Trade
- Two 9-inch round cake pans
- Parchment paper
- Electric mixer
- Saucepan
- Rolling pin
- Sharp knife
Let’s Get Baking!
1. Preparing the Shortbread Layers:
- Preheat your oven to 350°F (175°C). Grease and flour your cake pans, then line the bottoms with parchment paper for easy removal later.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
2. Rolling and Baking the Layers:
- Divide the dough into 8 equal portions.
- On a lightly floured surface, roll out each portion of dough into a thin circle, about 9 inches in diameter.
- Carefully transfer the rolled dough to your prepared cake pans. Use a fork to prick holes all over the dough to prevent puffing during baking.
- Bake for 8-10 minutes, or until lightly golden brown.
- Let the layers cool completely on a wire rack before assembling the cake.
3. Making the Prune Filling:
- In a saucepan, combine the prunes, water, sugar, lemon juice, and cinnamon.
- Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the prunes are very soft.
- Remove the pan from heat and let the mixture cool slightly.
- Using an immersion blender or a food processor, puree the prune mixture until smooth.
- Set aside to cool completely.
4. Assembling the Vínarterta:
- Place one shortbread layer on a serving plate.
- Spread a generous layer of the cooled prune filling over the layer.
- Repeat the layering process with the remaining shortbread layers and prune filling, ending with a shortbread layer on top.
Vínarterta Layers
Tips and Tricks from My Grandmother’s Kitchen
- For extra-thin layers: Divide the dough into 10 portions instead of 8.
- Don’t have an immersion blender? No problem! A regular blender or food processor will work just fine for pureeing the prune filling.
- Storage: Vínarterta is best stored in an airtight container at room temperature for 2-3 days.
Serving and Enjoying Your Masterpiece
Vínarterta is traditionally served at room temperature, cut into squares.
Vínarterta Slice
The flavors of this cake actually improve with time, as the shortbread softens and melds with the delicious prune filling. It’s the perfect treat to enjoy with a cup of coffee or tea.
Frequently Asked Questions
Q: Can I use a different filling?
A: While prune filling is traditional, you can certainly get creative! Apricot, date, or even a simple vanilla custard would be delicious alternatives.
Q: My shortbread layers are a bit crumbly. What can I do?
A: If your layers seem too dry, try adding a tablespoon of milk or cream to the dough while mixing. This will add a touch of moisture.
Share the Joy of Baking!
There you have it—a taste of Iceland in your own kitchen! I hope you give this recipe a try and discover the magic of vínarterta. Don’t forget to share your baking adventures and photos in the comments below! Happy baking!
