Go Back
Icelandic Vinarterta Recipes

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
Cook Time: 50 minutes
Total Time: 1 hour 50 minutes
Servings: 12

Ingredients
 

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.