Vinarterta Cake
by Lorraine Carlstrom
(Nelson, BC Canada)
7 layer Vinarterta Cake
Vinarterta (Vínarterta or Vina terta) - An Icelandic Specialty Cake. My husband's ancestors are from Iceland and I was given this recipe through his great Aunt. We serve this twice a year, at my son's birthday (he was born on Thanksgiving) and at Christmas. I have adapted the original recipe to be more Nutrient-rich.
Pastry:
1 ½ cups of softened butter
1 ½ cups whole cane sugar (like Rapadura or Sucanant)
4 eggs
1 ½ teaspoons almond extract
3 ½ cups bulgur flour (sprouted wheat flour)or whole wheat flour
1 cup arrowroot powder
1 ½ cups unbleached white flour
2 teaspoons baking soda
½ teaspoon sea salt
1 ½ teaspoons cardamom
Cream the butter and sugar together with a heavy duty mixer (I use the Kitchen Aid). Blend in the eggs, one at a time. Blend in the almond extract. Sift the dry ingredients together and add them slowly to the batter. Knead the final amount of dry ingredients into the dough. Divide into 8 pieces (about 7 ounces each). Refrigerate for a few hours. Cut out eight - 9 to 9-1/2 inch round pieces of unbleached parchment paper and roll out each piece of dough to fit the paper. Place on a stainless steel cookie tray or pizza pans and bake at 325 degrees F. for about 10-15 min. Remove the pastry from the pan immediately and place on cooling racks or a plate to cool.
Filling:
1 1/2 pounds dried prunes, pitted and cut into small pieces
1/3 cup Rapadura (whole cane sugar or honey)
3 teaspoons of cinnamon
1 1/2 teaspoons of cardamom
2 teaspoons vanilla extract
3 cups water
Heat up the above ingredients in a pan on medium-low heat and bring to a simmer, cook 15-20 minutes. Add extra water if it is too thick. Set aside to cool. Ground in a food processor until smooth.
Assembly:
Assemble the torte by layering the filling between the hard pastry layers. Be sure to remove the parchment paper! Cover and let sit at room temperature for two days before cutting. This allows the filling to soften the cake layers and the flavors are enhanced. What you don’t eat can be refrigerated or frozen.
The moistness of the torte depends upon how much filling is placed between layers. I cover my cake with whipping cream sweetened with honey or maple syrup. It gives it a festive and finished look for a special event.
Enjoy!
Lorraine
