Vínarterta is a layered cake of thin, lightly spiced rounds and prune filling, especially associated with Icelandic Canadians in Manitoba.
The cookie-like layers carry cardamom and vanilla, while a gently spiced prune paste holds the stack together. The top stays plain so the striped sides remain visible.
Families differ on layer count, spice, filling and icing. This version uses six rounds with prune filling between them; chilling overnight softens the layers for neat slices.
Step 1Put the prunes and 500 mL water in a saucepan. Bring to a gentle simmer and cook 15–20 minutes, until the fruit is very soft. Reserve the cooking liquid.
Step 2Puree or mash the prunes with a little reserved liquid, adding more only as needed. Stir in 100 g sugar, 5 mL vanilla, nutmeg, cloves, allspice and cinnamon. Warm gently, stirring, until the sugar dissolves and the paste is thick enough to spread. Cool completely.
Step 3Heat the oven to 175°C. Beat the softened butter and 300 g sugar until creamy. Beat in the eggs one at a time, then mix in cardamom, 5 mL vanilla and cream.
Step 4Whisk the flour, baking powder and salt together. Mix them into the butter mixture just until a soft dough forms. Divide into six equal portions.
Step 5On parchment, roll each portion into an even 20 cm round about 3–4 mm thick. Use a plate as a guide to trim the circle; keep the parchment under the dough.
Step 6Bake the rounds, one or two at a time, for 8–10 minutes, until set with lightly golden edges and no wet dough in the centre. Lift each round flat onto a rack and cool completely; warm layers break easily.
Step 7Set one cake round on a plate. Spread a thin, even fifth of the cooled prune filling over it, then add another round. Repeat to make five filling layers and six cake layers; leave the top plain.
Step 8Cover the cake and refrigerate for at least 24 hours and up to 3–4 days so the layers soften. Keep it chilled at 4°C or colder.
Step 9Trim the edges if desired, then cut into 16 small slices with a sharp knife, wiping the blade between cuts. Serve cool or just slightly softened.
The cake is rich, so small slices are traditional at a coffee table. Keep the assembled cake covered in the refrigerator while it rests; return leftovers to the refrigerator promptly. It can also be frozen in well-wrapped portions.
Rounded ingredient-based estimate using generic food-composition values. It assumes 480 g flour, 228 g butter, 400 g sugar, two large eggs, 45 mL cream and 500 g prunes; cooking water is not fully counted because some may be discarded. Slice size and filling moisture change the result. This is not a laboratory analysis or product label.
Contains milk, wheat/gluten and eggs. Do not taste raw dough or batter. Wash hands, bowls and work surfaces after handling raw eggs, and bake every layer until fully set. Cool the prune filling completely before assembly. Keep the covered cake refrigerated at 4°C or colder during its resting period; refrigerate leftovers within 2 hours and eat within 3–4 days or freeze.
The prune filling softens the thin cake layers as the covered cake chills. Rest it in the refrigerator for at least 24 hours; the layers become easier to cut cleanly.
