Vínarterta – Traditional Icelandic Layer Cake with Prune Filling

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Vínarterta
Auglýsing
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Vínarterta – Traditional Icelandic Layer Cake with Prune Filling

Vínarterta

Traditional Icelandic Layer Cake with Prune Filling

Vínarterta is perhaps the most famous Icelandic coffee cake in the New World. This classic layered cake, filled with spiced prune jam, became one of the strongest symbols of Icelandic culinary heritage among Icelandic immigrants in North America.

Auglýsing

The cake consists of seven thin layers with prune filling in between and has long been an essential treat whenever people of Icelandic descent gather. In this way, Vínarterta became an emotional bridge between the old country and the new.

The recipe traveled across the Atlantic with West Icelanders and quickly became one of their most beloved coffee cakes. This is the classic seven-layer version with traditional prune filling.

Vínarterta – Traditional Icelandic Layer Cake with Prune Filling
Vínarterta – Traditional Icelandic Layer Cake with Prune Filling
Wrap the assembled cake tightly in plastic wrap and then in aluminum foil. Refrigerate for 5 days before serving to allow the flavors to develop fully.
Vínarterta – Traditional Icelandic Layer Cake with Prune Filling

Vínarterta

Cake Layers

  • 1 cup unsalted butter, softened

  • 1½ cups sugar

  • 2 eggs

  • 1 teaspoon ground cardamom

  • 1 teaspoon almond extract

  • 1 tablespoon cream (or half-and-half)

  • A pinch of salt

  • 4 cups all-purpose flour

  • 1 teaspoon baking powder

Prune Filling

  • 1 lb (450 g) pitted prunes

  • 2 cups sugar

  • 1 teaspoon ground cardamom

  • ½ cup prune juice

  • ¼ teaspoon salt

  • 1 teaspoon vanilla extract

Instructions

Prune Filling

  1. Place the prunes in a saucepan and cover with water. Simmer until soft. Remove from heat and discard any pits if needed.

  2. Purée the prunes and return them to the saucepan.

  3. Add sugar, cardamom, and prune juice. Simmer gently until thick.

  4. Stir in salt and vanilla.

  5. Let cool completely.

Cake Layers

  1. Cream the butter and sugar together until light and fluffy.

  2. Add eggs, cardamom, almond extract, and cream; mix well.

  3. In a separate bowl, combine flour, baking powder, and salt. Gradually mix into the batter.

  4. Divide the dough into 7 equal portions. Roll each portion into a thin circle, about 6–8 inches (15–20 cm) in diameter, using plenty of flour to prevent sticking.

  5. Bake each layer at 350°F (175°C) for about 10 minutes, or until lightly golden.

  6. Let the layers cool completely.

Assembly

Spread the prune filling evenly between the cake layers and stack them carefully.
Wrap the assembled cake tightly in plastic wrap and then in aluminum foil.
Refrigerate for 5 days before serving to allow the flavors to develop fully.

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