Vinarterta
Vinarterta Recipe from Iceland: A Delicious Prune Cake
Introduction
Vinarterta is a traditional Icelandic dessert that consists of layers of buttery cake filled with a sweet prune filling. This delicious treat is often served during special occasions and holidays in Iceland.
History
The origins of Vinarterta can be traced back to the late 19th century when it was introduced to Iceland by Danish bakers. Over the years, the recipe has evolved and become a beloved dessert in Icelandic cuisine.
Ingredients
How to prepare
- To make the filling, start by boiling pitted prunes. Then, add sugar and crushed cardamom seeds. Cook until the sugar dissolves. Allow it to cool. Beat well or put it through a food chopper.
- For the dough, cream the butter and sugar together. Add the eggs one at a time and beat well. Then, add the cream and flavorings. Finally, add the flour sifted with baking powder and blend well.
- Divide the dough into 5 or 6 equal parts. Roll out each part and bake a layer on a cookie sheet at 375°F (191°C) for 8 to 10 minutes.
- This dough will make either one large torte with 5 or 6 layers, or two 9" tortes with five or six layers each.
- Once all the layers are baked and cooled, assemble them with the prune mixture. If desired, you can also ice the torte with almond flavored butter icing.
- This recipe makes either one large torte or two small tortes.
Variations
- Substitute the prune filling with apricot or raspberry jam for a different flavor.
- Add chopped nuts or dried fruit to the filling for added texture.
Cooking Tips & Tricks
Make sure to cream the butter and sugar together until light and fluffy for a tender cake.
- Be sure to roll out the dough evenly for uniform layers.
- Allow the prune filling to cool completely before assembling the torte to prevent the layers from becoming soggy.
Serving Suggestions
Serve Vinarterta with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.
Cooking Techniques
Be sure to bake the cake layers until they are lightly golden brown to ensure they are cooked through.
- Allow the assembled torte to sit for a few hours before serving to allow the flavors to meld together.
Ingredient Substitutions
You can use margarine or shortening in place of butter for a dairy-free version.
- Use almond extract instead of almond flavoring for a stronger almond flavor.
Make Ahead Tips
Vinarterta can be made a day in advance and stored in the refrigerator. Allow it to come to room temperature before serving.
Presentation Ideas
Decorate the top of the torte with sliced almonds or a dusting of powdered sugar for a beautiful presentation.
Pairing Recommendations
Serve Vinarterta with a cup of strong coffee or hot tea for a delightful afternoon treat.
Storage and Reheating Instructions
Store leftover Vinarterta in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the microwave for a few seconds or in a preheated oven at 350°F (177°C) for 5-10 minutes.
Nutrition Information
Calories per serving
Each serving of Vinarterta contains approximately 350 calories.
Carbohydrates
Each serving of Vinarterta contains approximately 45 grams of carbohydrates.
Fats
Each serving of Vinarterta contains approximately 15 grams of fats.
Proteins
Each serving of Vinarterta contains approximately 5 grams of proteins.
Vitamins and minerals
Vinarterta is a good source of iron and vitamin C from the prunes in the filling.
Alergens
This recipe contains dairy (butter, cream, eggs) and tree nuts (almond flavoring) which may be allergens for some individuals.
Summary
Vinarterta is a delicious dessert that is relatively high in carbohydrates and fats, but also provides some essential vitamins and minerals.
Summary
Vinarterta is a delicious and traditional Icelandic dessert that is perfect for special occasions and holidays. With its buttery cake layers and sweet prune filling, it is sure to be a hit with your family and friends.
How did I get this recipe?
I vividly remember the moment I discovered this recipe for Vinarterta. It was a warm summer day, and I was visiting my dear friend Ingrid in her cozy kitchen. The aroma of freshly baked bread filled the air, and I couldn't help but ask her what she was making.
Ingrid smiled and told me that she was making a traditional Icelandic dessert called Vinarterta. She explained that it was a layered cake made with spiced plum jam and a light almond-flavored dough. My mouth watered just thinking about it, and I begged her to teach me how to make it.
Ingrid was more than happy to share her recipe with me, but she warned me that it was a labor of love. The dough had to be rolled out thin, and each layer had to be baked separately before being stacked and filled with the plum jam. It sounded like a lot of work, but I was determined to learn.
Over the next few hours, Ingrid patiently guided me through each step of the process. She showed me how to mix the dough until it was just the right consistency and how to roll it out so that it was paper-thin. She taught me how to bake the layers until they were lightly golden brown and crispy.
As we worked, Ingrid shared stories of her own grandmother, who had taught her how to make Vinarterta when she was just a girl. She spoke fondly of the time they spent together in the kitchen, laughing and chatting as they baked up a storm.
I couldn't help but feel a pang of jealousy as I listened to her stories. My own grandmother had passed away when I was young, and I had missed out on the chance to learn all of her wonderful recipes. But as I stood in Ingrid's kitchen, rolling out layer after layer of dough, I felt a sense of connection to her and to all the grandmothers who had passed down their culinary traditions through the generations.
Finally, after what seemed like hours of work, the Vinarterta was assembled and ready to be enjoyed. Ingrid sliced into the cake, revealing the beautiful layers of plum jam and almond dough. The flavors were rich and comforting, reminding me of the warmth and love that had gone into making it.
As I took my first bite, I felt a sense of pride and accomplishment wash over me. I had learned a new recipe, one that had been passed down through the generations, and I had shared in the joy of creating something delicious with a dear friend.
From that day on, Vinarterta became a staple in my own kitchen. I made it for special occasions and holidays, always thinking of Ingrid and her grandmother as I rolled out the dough and spread the plum jam. And each time I took a bite, I felt a connection to my own grandmother, knowing that she was smiling down on me from above, proud of the cook I had become.
Categories
| Almond Recipes | Cardamom Recipes | Dessert Recipes | Icelandic Desserts | Icelandic Recipes | Prune Recipes |