Icelandic Vineterte Delight
The Icelandic Vineterte Delight is a cherished dessert that beautifully marries history and flavor. Passed down through generations, this cake is a staple at festive gatherings, particularly during Christmas in Manitoba's vibrant Icelandic community. With its origins tracing back to Vienna, this rich torte features layers of deliciously spiced prune filling, enveloped in aromatic cardamom pastry. The cake's complex flavors develop over time, making it even more delightful after a couple of days. This treat is perfect for dainty trays, offering a taste of tradition and a touch of elegance to any celebration.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Butter
1 cup (softened)
Berry sugar
1.5 cups (granulated)
Large eggs
2 (beaten)
All-purpose flour
4 cups (sifted)
Baking powder
1 teaspoon (sifted)
Ground cardamom seed
1 teaspoon (sifted)
Half-and-half cream
3 tablespoons
Almond extract
1 teaspoon
Prunes
1 lb (cooked and pitted)
White sugar
3/4 cup
Cinnamon
1 teaspoon
Vanilla
1 tablespoon
Prune juice
1/2 cup
Instructions
1
Preheat your oven to 375°F (190°C). Grease five 9-inch round layer pans.
2
In a large mixing bowl, cream the butter until smooth. Gradually add the berry sugar, beating well after each addition until fluffy.
3
Incorporate the eggs, one at a time, mixing thoroughly after each addition.
4
Sift together the all-purpose flour, baking powder, and ground cardamom in a separate bowl.
5
Gradually add the flour mixture to the creamed mixture, alternating with the half-and-half cream and almond extract. Work together until a soft dough forms, adding more flour if necessary.
6
Turn the dough onto a lightly floured surface or pastry cloth and knead gently, incorporating any remaining flour. Divide the dough into five equal parts.
7
Press each portion evenly into the prepared layer pans. Bake in the preheated oven for 12-15 minutes or until the cakes are golden brown.
8
While the layers cool, prepare the prune filling. Using a food processor, puree the cooked prunes until smooth. Stir in the white sugar, prune juice, and cinnamon. Cook in a saucepan over low heat until the mixture thickens, then remove from heat and add the vanilla.
9
Once the cake layers are completely cool, spread a layer of the prune filling between each layer and top with the remaining filling.
10
Optional: Finish the top with a thin layer of vanilla icing or glaze for added sweetness and presentation.
11
For best results, wrap the torte in plastic wrap and allow it to sit at room temperature for 1-2 days before serving. This allows the flavors to meld and the cake to soften.
12
When ready to serve, cut into small slices and enjoy a taste of tradition with each bite.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Icelandic Vineterte Delight?
It is a traditional layered dessert featuring spiced prune filling and cardamom-scented pastry, cherished by the Icelandic community.
Where did Vineterte originate?
While popular in Icelandic culture, its origins can be traced back to Vienna.
Why should the cake sit for 1-2 days before serving?
Allowing the cake to rest allows the flavors to meld together and the cardamom pastry to soften for the perfect texture.
What oven temperature is required for baking?
The oven should be preheated to 375°F (190°C).
How many layers are in this Vineterte recipe?
This recipe creates five 9-inch round cake layers.
What spices are used in the pastry dough?
The pastry is flavored with ground cardamom seed.
What ingredients make up the prune filling?
The filling includes pureed cooked prunes, white sugar, prune juice, cinnamon, and vanilla.
How should the dough be divided?
The dough should be divided into five equal parts after a gentle kneading.
How long do the cake layers need to bake?
Each layer should bake for 12 to 15 minutes or until they turn golden brown.
What type of sugar is used in the dough?
Berry sugar, which is a fine granulated sugar, is used for the dough.
How are the prunes prepared for the filling?
Cooked and pitted prunes are pureed in a food processor until smooth.
When is vanilla added to the prune filling?
The vanilla is added after the filling has thickened on the heat and been removed from the stove.
What type of cream is included in the recipe?
The recipe calls for three tablespoons of half-and-half cream.
How do you assemble the Icelandic Vineterte?
Spread the prune filling between each of the cooled cake layers and on the very top.
Is there an optional topping suggested?
Yes, you can apply a thin layer of vanilla icing or glaze on the top for extra sweetness.
How is this dessert traditionally served?
It is typically cut into small slices and served on dainty trays during celebrations.
Does the dough require kneading?
Yes, the dough should be kneaded gently on a lightly floured surface before being divided.
What should I do if the dough is too soft?
You can work in a little more flour until the dough reaches the proper consistency.
What size pans are needed?
You should use 9-inch round layer pans.
How should the dry ingredients be handled?
The all-purpose flour, baking powder, and ground cardamom should be sifted together.
How do you start the mixing process?
Begin by creaming the butter and then gradually beating in the berry sugar until the mixture is fluffy.
Is Vineterte associated with a specific holiday?
Yes, it is a staple dessert during Christmas for many Icelandic families.
What is the consistency of the prune filling?
The filling should be a smooth puree that has been cooked until it thickens.
How many eggs are used in the dough?
The recipe uses two large, beaten eggs.
When is the almond extract added?
Almond extract is added to the creamed mixture along with the half-and-half cream.
What is the primary aromatic spice in the pastry?
Ground cardamom seed is the main aromatic used in the cake layers.
Is prune juice used in this recipe?
Yes, 1/2 cup of prune juice is stirred into the filling mixture.
Should the baking pans be greased?
Yes, the 9-inch round layer pans must be greased before pressing the dough into them.
What is another common name for this cake?
It is also known as a Vienna torte or Vineterte.
How much cinnamon is used in the filling?
The recipe calls for one teaspoon of cinnamon for the prune mixture.