Sunday, 9 December 2012


small 6 layer Vinarterta after filling added
This year I am going to Australia for Christmas, and am slightly bummed that I will not be able to eat Vinerterta on Christmas day, I actually was thinking of ringing up the Biosecurity people in Australia asking if I could bring it in. (you cannot bring most food into oz) But possibly thats a bit insane, I will just have to enjoy before I go and when I get back!

Vinarterta is an Icelandic Christmas cake, my family is not Icelandic but my great grandmothers house keeper was Icelandic, so this is where are family tradition of making Vinarterta came from.  My mother learnt to make it when she was a teenager and has been making it every Christmas since.  I have been helping make it since I was little, and recently put to the task of making the round cookies for in it. (My mom still gets the prune ready)  Vinatarta needs to be mad about 3-4 weeks before you eat it so that the prune is absorbed a little into the cookie layers. The Vinarterta is only iced one day before you serve it, so I will have to post the pictures of the finished Vinarterta later this month. 

Vinarterta (Recipe for 2-8 layer Vinarterta or 1-8 layer and 2 small-6 layer Vinarterta) (Make 3 weeks before eating)
375°F 190°C

Prune filling (filling can me made a day or 2 before constructing cake)
1 lb. pitted prunes
water (enough to cover prunes)
1 ¼ c. sugar
1 tsp. cardamom (fine grind)(or to taste)

Place prunes in pot, add water until they are covered.  Bring water and prunes to boil and simmer until all water is absorbed.  Process with hand blender until smooth in pot.  Stir in sugar and cardamom and heat through let cool.

1 ½ cups sugar
1 cup butter
3 eggs (beaten)
½ cup milk
1 teaspoon almond extract
1 teaspoon vanilla
1 Tablespoon baking powder
5 cup flour (approximately up to 1 cup more may be needed)

rolling out circles of dough
Cream butter and sugar.  Beat eggs and add to butter and sugar.  Add milk, almond extract, vanilla, stir.  Sift flour and baking powder into bowl.  Stir together and form ball (add extra flour if the dough is to sticky).  Let chill in fridge for approximately 2 hours or more. (we usually leave it in fridge overnight to chill) 

Divide large ball into 12 even pieces, use kitchen scale if available.
Cut an 20 cm (8 inch) circle out of baking paper.  Flour surface, place 1 ball of dough under centre of round piece of baking paper and roll out until it is perfectly round.  Bake at 180
°c (375°F) for 8-10 minutes (watch carefully try not brown edges).  Repeat with remaining dough balls.  Let rounds cool.

When cool spread prunes between layers, this recipe makes to 6 layer Vinartertas. Wrap well with cling film and let sit in fridge for 3 weeks.  Ice with butter rum icing.

2 Tablespoons Butter
500g sifted Icing Sugar 
2 Tablespoons Milk 
1 Jigger Dark Rum
1/2 teaspoon Vanilla

Cream butter add rum, vanilla and milk. Blend in icing sugar. (put towel over bowl when mixing so icing sugar dose not fly everywhere) Cover cake with base coat of icing, making sure to level out sides with icing, let chill for 15 minutes. Ice Vinaterta with top layer of icing. 

iced Vinarterta cut into slices

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