Icelandic Vínarterta - Layers of Delight

Ingredients

• 3 cups (360g) all-purpose flour 3 cups (360g) all-purpose flour
• 1 cup (225g) unsalted butter, softened 1 cup (225g) unsalted butter, softened
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 2 large eggs 2 large eggs
• 1 teaspoon almond extract 1 teaspoon almond extract
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• For the prune jam: For the prune jam:
• 2 cups (300g) pitted prunes 2 cups (300g) pitted prunes
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1 teaspoon lemon juice 1 teaspoon lemon juice
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 16g, 9g
• Carbohydrates (total, sugars): 54g, 30g
• Protein: 5g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
2. 2.
   Add the eggs, one at a time, beating well after each addition. Stir in the almond extract and vanilla extract.
3. 3.
   In a separate bowl, whisk together the flour, baking powder, and salt.
4. 4.
   Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
5. 5.
   Divide the dough into 6 equal portions and shape each portion into a ball. Wrap them in plastic wrap and refrigerate for at least 1 hour.
6. 6.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
7. 7.
   Take one dough ball at a time and roll it out into a thin circle, approximately 8 inches in diameter.
8. 8.
   Carefully transfer the rolled dough onto the prepared baking sheet and bake for 8-10 minutes, or until lightly golden. Repeat with the remaining dough balls.
9. 9.
   While the cake layers are cooling, prepare the prune jam. In a saucepan, combine the pitted prunes, water, sugar, lemon juice, and ground cinnamon. Cook over medium heat until the prunes are soft and the mixture thickens, about 15 minutes. Remove from heat and let it cool.
10. 10.
    Once the cake layers and prune jam have cooled, spread a generous layer of prune jam on top of each cake layer, stacking them one on top of the other.
11. 11.
    Wrap the assembled cake tightly in plastic wrap and refrigerate for at least 24 hours before serving.
12. 12.
    To serve, slice the Vínarterta into thin pieces and enjoy!

Treat your ingredients with care...

• Prunes — Make sure to use pitted prunes for the jam. If you can't find pitted prunes, remove the pits before cooking.
• Almond extract — Use high-quality almond extract to achieve a rich and authentic almond flavor in the cake layers.

Tips & Tricks

• For a twist, you can add a thin layer of whipped cream between the cake layers for added creaminess.
• If you prefer a sweeter prune jam, you can increase the amount of sugar according to your taste.
• To make the cake layers more tender, you can substitute some of the all-purpose flour with cake flour.
• Store the Vínarterta in the refrigerator to maintain its freshness and flavor.
• Serve the cake at room temperature for the best texture and taste.

Serving advice

Serve each slice of Vínarterta on a dessert plate, accompanied by a dollop of whipped cream or a scoop of vanilla ice cream. Dust the top with powdered sugar for an elegant touch.

Presentation advice

To showcase the beautiful layers of the Vínarterta, cut the cake into thin slices and arrange them on a serving platter. Garnish with fresh mint leaves or edible flowers for a visually appealing presentation.