Icelandic Vínarterta

Vínarterta is a traditional Icelandic layered cake that has become a beloved dessert, especially among Icelandic communities in North America. It’s a spiced, multi-layered cake filled with prune jam (or other fruit fillings) and often enjoyed during the holiday season. Here’s a classic recipe for you to try:

Icelandic Vínarterta Recipe

Ingredients:

For the Cake Layers:

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon ground cardamom (optional, but traditional)
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk

For the Filling:

• 2 cups prune jam (or substitute with plum jam, raspberry jam, or almond paste)
• Optional: 1-2 tablespoons brandy or rum (to mix into the jam for extra flavor)

Instructions:

1. Preheat the oven:
   • Preheat your oven to 350°F (175°C). Grease and flour several round cake pans (you’ll need at least 3-4 layers, so you can bake in batches if necessary).
2. Prepare the cake batter:
   • In a medium bowl, whisk together the flour, baking powder, salt, and cardamom (if using). Set aside.
   • In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
   • Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.
3. Bake the cake layers:
   • Divide the batter evenly among the prepared cake pans (aim for thin layers, about ¼-inch thick). Smooth the tops with a spatula.
   • Bake for 10-12 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean. Be careful not to overbake, as the layers should be soft and tender.
   • Let the layers cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
4. Prepare the filling:
   • If using prune jam, you can blend it in a food processor or mash it with a fork to make it smoother. Mix in brandy or rum if desired for added flavor.
5. Assemble the cake:
   • Place one cake layer on a serving plate and spread a thin, even layer of prune jam over it. Repeat with the remaining layers, stacking them and spreading jam between each layer.
   • Leave the top layer plain (no jam).
6. Chill and serve:
   • Wrap the assembled cake in plastic wrap and refrigerate for at least 4-6 hours (or overnight) to allow the flavors to meld and the cake to set.
   • Before serving, you can dust the top with powdered sugar or decorate with a simple glaze.

Tips:

• Vínarterta is traditionally made with prune jam, but you can experiment with other fillings like raspberry jam, almond paste, or even a mix of dried fruits.
• The cake is meant to be dense and layered, so don’t worry if the layers seem thin—they’re supposed to be!
• This cake keeps well in the fridge for several days and actually tastes better as it sits.

Enjoy this slice of Icelandic tradition! Let me know if you’d like more tips or variations. 😊