Icelandic Vinarterta Recipes

This cake is honestly one of those slightly weird, wildly comforting desserts that sneaks up on you — thin, tender pastry layers filled with prune jam and scented with cardamom and a little lemon. It’s not flashy, but it’s steady and stubbornly good; people argue over the last slice and then ask for it at birthdays. If you like old-school European butter cakes that taste like tea-time and holidays mashed into one, you’ll get this.

My husband calls this the “family glue” cake because he will literally schedule his whole weekend around one slice. Our kids think the layers are a secret surprise (they’re not, but let them be dramatic). I first made this after reading about the Icelandic vinarterta in a dusty cookbook and then completely botched the first attempt — too dry, like cracker casserole — but we kept eating it with tea and laughing. Now it’s a staple: slow to make, easy to love, and perfect for sending half to neighbors so you don’t eat the whole thing at 10 p.m.

Kitchen Talk

MORE EASY DESSERT RECIPES...

DESSERT

Glazed Chocolate Donut Holes

DESSERT

Easy Cinnamon Crinkle Cookies

DESSERT

Lemon Custard Cake Recipes

DESSERT

Easy Chocolate Chip Banana Bread

This recipe is patient-food. You’ll roll, layer, chill, and maybe curse gently when a layer rips — but then you patch it like a champ and keep going. I once swapped half the butter for coconut oil because the store was out and ended up with a slightly tropical vinarterta that my very Scandinavian relatives grudgingly approved. Rolling thin is awkward at first; I use parchment and a gentle, rolling-pin-hugging motion now. Also: prune paste is thicker than jam so it won’t squish out the sides like a syrupy mess — thank you, prune gods.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour for the pastry — it gives the right tender-but-structured crumb; check the bag’s freshness if it’s been in your pantry a while.
– Fats & Oils: Real butter is worth it here — it flavors the layers and helps the texture; don’t skimp with margarine.
– Fruit: Prune/plum jam or prune paste is the classic filling; if you buy packaged prunes, look for unsulfured for cleaner flavor.
– Eggs: Use room-temperature eggs for a silky dough that’s easier to roll out.
– Flavor Boosts: Ground cardamom and a little lemon zest take this from “nice” to “I need the recipe”; measure the cardamom carefully — it’s potent.
– Nuts & Seeds: Optional: a handful of finely ground almonds in the dough adds silkiness if you want a richer, slightly marzipan note.

Prep Ahead Ideas

– Make the prune filling a day or two ahead; it keeps well in the fridge and the flavors deepen overnight.
– The dough can be mixed and chilled the day before; wrap it tight so it doesn’t dry out.
– Roll the sheets and stack them between parchment if you want to save time the next day — store flat in a shallow container.
– Use shallow, airtight containers for layers and filling; they’ll stay neat in the fridge and make assembly fast when you’re ready.

✔Time-Saving Tricks

– Use a food processor to quickly cut butter into the flour for an even dough in seconds.
– Buy good-quality prune paste or jarred prune butter if you’re short on time — it’s exactly what this cake wants.
– Roll sheets between two pieces of parchment for fast, even rolling and no extra flour mess.
– Don’t rush the chill time — pastry that’s too warm will be sticky and tear; patience pays off with fewer sad patches.

✔Common Mistakes

– Overworking the dough makes it tough — I did this once and the layers came out chewy; rest and chill the dough to fix it next time.
– Rolling too thin? Great for crispness, but fragile — keep spare dough bits to patch holes.
– Under-seasoned filling tastes flat — a pinch of salt and a squeeze of lemon brightens prune jam instantly.
– Skipping the chill between bakes will make the layers shrink and warp; let them firm up.

What to Serve It With

– A pot of strong black tea or cardamom latte for peak nostalgia.
– Lemon-scented whipped cream or plain crème fraîche for a bright contrast.
– Simple roasted pears or apples for a seasonal plate.
– Toasted almond brittle or a small scoop of vanilla ice cream for indulgence.

✔Tips & Mistakes

– Use cold butter and keep dough chilled — warm pastry is drama.
– Salt the filling lightly; sweet alone is boring.
– If a layer tears, press a little extra filling over the tear and patch with a scrap — no one will know.
– Don’t expect perfection the first time; the charm is in the slightly lopsided layers.

✔Storage Tips

Store wrapped tightly in the refrigerator for up to 5 days — the layers actually improve as the flavors meld. Eating it cold? Totally fine, and some of us prefer it that way for firm slices. For breakfast? No shame — it’s basically butter and jam with ambition, and I’ve eaten worse things at 7 a.m.

✔Variations and Substitutions

– Swap prune filling for thick plum jam or a fig jam if you want something similar but slightly brighter.
– For a gluten-free version, try a 1:1 GF flour blend and chill the dough well — texture will be different but still lovely.
– I’ve tried half butter/half coconut oil in a pinch — it changes the flavor (coconutty) but the structure held up.
– If you hate prunes (weirdo), use apricot or raspberry jam for a totally different vibe — still delicious, just not traditional.

Frequently Asked Questions

Icelandic Vinarterta Recipes

A classic Icelandic layered cake with tender cookie-like sheets and a fragrant spiced prune filling. Rest overnight for clean slices and elegant presentation.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 1 hour hour

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 50 minutes minutes

Servings: 12

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 4.25 cup all-purpose flour spooned and leveled, for dough
• ▢ 2 tsp baking powder for dough
• ▢ 1 tsp ground cardamom for dough
• ▢ 0.5 tsp fine salt for dough
• ▢ 1 cup unsalted butter softened, for dough
• ▢ 0.75 cup granulated sugar for dough
• ▢ 0.67 cup sour cream room temperature, for dough
• ▢ 2 tsp vanilla extract for dough
• ▢ 20 oz pitted prunes for filling
• ▢ 1.5 cup water for simmering prunes
• ▢ 0.67 cup granulated sugar for filling
• ▢ 1 tsp ground cardamom for filling
• ▢ 0.5 tsp ground cinnamon for filling
• ▢ 0.13 tsp fine salt pinch, for filling
• ▢ 1 tsp lemon zest finely grated, for filling
• ▢ 1 tsp vanilla extract for filling
• ▢ 0.25 tsp almond extract optional, for filling
• ▢ 2 tbsp powdered sugar for dusting
• ▢ 2 tbsp all-purpose flour for rolling

Instructions

Preparation Steps

• Simmer prunes, water, and sugar in a saucepan over medium heat until very soft, 12–15 minutes.
• Stir in cardamom, cinnamon, salt, lemon zest, vanilla, and almond extract. Mash or puree until thick. Cool completely.
• Heat oven to 350°F. Line baking sheets with parchment.
• Whisk flour, baking powder, cardamom, and salt in a bowl.
• Cream butter and sugar until light. Mix in sour cream and vanilla until smooth.
• Add dry ingredients to the bowl and mix just until a soft dough forms. Chill 30 minutes.
• Divide dough into 6 equal pieces. Lightly flour parchment and roll each into an 8-inch round.
• Dock each round with a fork. Transfer to sheets and bake 8–10 minutes until pale gold at the edges.
• Cool layers on racks. Keep unbaked rounds chilled while others bake.
• Assemble on a board: layer one cake round, then spread prune filling thinly. Repeat, finishing with a plain top.
• Wrap the stack tightly and press with a light weight. Rest at room temperature overnight.
• Unwrap, dust with powdered sugar, and slice with a sharp serrated knife.

Notes

Variation: Add a splash of almond extract to the dough or swap half the prunes for dates for a softer filling. Storage: Wrap tightly; it improves after a day and keeps 5–7 days at cool room temperature. Freeze well-wrapped slices for up to 2 months.

This recipe is an original creation inspired by classic Icelandic Vinarterta Recipes flavors. All ingredient ratios and instructions are independently developed.