Vinarterta, also known as vínarterta or vínarterta, is a traditional Icelandic cake that has become a beloved treat in the town of Gimli, Manitoba, Canada. This delectable cake boasts layers of moist sponge cake, creamy vanilla custard, and a sweet and tangy lingonberry jam, all topped with a delicate meringue frosting. Vinarterta holds a special place in the hearts of Gimli residents, who have embraced it as a symbol of their Icelandic heritage. Over the years, variations of the classic recipe have emerged, each adding a unique twist to this iconic cake. From the traditional version to those featuring unique flavor combinations and modern interpretations, Vinarterta continues to captivate taste buds and bring joy to celebrations in Gimli and beyond.
**Recipes included in the article:**
1. **Classic Vinarterta Recipe:** This recipe provides a step-by-step guide to creating the traditional Icelandic Vinarterta, featuring layers of moist sponge cake, creamy vanilla custard, tangy lingonberry jam, and a fluffy meringue frosting.
2. **Gluten-Free Vinarterta Recipe:** For those with gluten sensitivities, this recipe offers a delicious alternative using gluten-free flour, ensuring that everyone can enjoy the goodness of Vinarterta.
3. **Mini Vinarterta Recipe:** These bite-sized treats are perfect for parties, potlucks, or as a delightful snack. They feature all the classic flavors of Vinarterta in a smaller, more convenient form.
4. **Vinarterta Cupcakes Recipe:** These delightful cupcakes combine the flavors of Vinarterta with the convenience of individual servings. They're topped with a swirl of meringue frosting, making them a delightful addition to any dessert table.
VíNARTERTA - ICELANDIC CELEBRATION CAKE
Steps:
- Heat water and prunes in a large saucepan over medium heat. Cook until the prunes are very soft and water is evaporated, stirring occasionally- approximately 30 minutes. Once the prunes are very soft, mash them with a potato masher or blitz them through a food processor. Add lemon juice, cardamom, vanilla, sugar and cinnamon and stir well. Set aside.
- Preheat the oven to 350.
- In a large bowl or stand mixer, cream the butter and sugar together. Beat in eggs one at a time.
- In a small bowl, mix together the milk, vanilla extract and almond extract.
- In a separate bowl, mix together the flour, cardamom and baking powder.
- Add a third of your dry ingredients to the creamed butter bowl and mix well. Then, add a third of the milk mixture to the butter bowl and mix well. Continue to alternate adding dry ingredients and wet ingredients to the butter bowl until everything is mixed together.
- Roll dough out on to a floured surface until roughly ¼ inch thick (or rather, thin!). Using an inverted 9 inch round springform pan OR an inverted 8 inch rectangular brownie pan, trace a square/circle with a knife. Gently place your dough square/circle on to a baking sheet (I like to roll it on to a rolling pin and then roll it off on the sheet). If you have two baking sheets, you can bake two layers at once, cutting down your cooking time. You should end up with 5-7 'cookie' layers in total, depending on the width of each layer and the size your are cutting them to.
- Bake each layer of dough for 10-12 minutes, until firm, but not browned. As they are baked, gently transfer each to a wire rack to cool completely. The baked and cooled squares/circles should have a firm, cookie-like consistency.
- Once all your dough layers are baked and fully cooked you can start to put them all together! Place one cookie layer down on a piece of wax paper. Using a spatula, gently spread a layer of the prune mixture over the cookie, getting as close to the edges as possible. Place the second cookie layer overtop and do the same. Repeat this until you have one cookie layer left and place that on top but do not cover your top layer with the prune mix.
- Wrap the cake in plastic wrap and/or tinfoil and store in a cool, dry place for at least 3 days or up to 4 weeks, until ready to serve. The longer you let it sit, the softer your cookie layers will be. I like to wait at least a week buuuut... sometimes I just can't resist and break into it early. ???? To serve, slice into slices or squares.
VINARTERTA
In Iceland, this layered prune torte is made for the winter holidays and nibbled on all season, thanks to its long shelf life.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 15
Steps:
- Make the cake: Whisk together flour, baking powder, and salt in a medium bowl. Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy. With machine running, add eggs, 1 at a time, mixing well after each addition. Mix in vanilla.
- Reduce speed to low. Working in batches, add flour mixture to butter mixture, alternating once with milk, beginning and ending with flour. Mix until dough is smooth. Refrigerate for 30 minutes.
- Make the filling: Combine prunes and water in a medium saucepan. Bring to a boil, reduce heat, and simmer until prunes are tender, about 15 minutes. Strain, reserving liquid. Coarsely chop prunes in a food processor, and return to saucepan with reserved liquid and the granulated sugar. Cook over medium heat until mixture is thick, about 15 minutes. Add vanilla, salt, and cardamom. Refrigerate until slightly firm, about 30 minutes.
- Preheat oven to 375 degrees. Turn out dough onto a lightly floured surface. Divide into 7 equal pieces (about 6 ounces each). Roll each piece into a 10-inch round, and cut into a 9-inch circle using the bottom of a 9-inch cake pan as your guide. Place 1 dough circle on a baking sheet, and bake until edges are golden, about 14 minutes. Transfer to a wire rack, and let cool. Repeat with remaining 6 dough circles.
- To assemble: Spread about 3/4 cup prune filling evenly onto 1 cake circle. Top with another circle, and continue until all 7 layers have been assembled (do not put filling on top layer). Wrap in plastic; let stand overnight.
- Dust cake with confectioners' sugar. Cut into quarters, then horizontally into 1/2-inch-thick slices.
VINARTERTA ICELANDIC CAKE FROM GIMLI MB. RECIPE
Provided by á-3904
Number Of Ingredients 12
Steps:
- DOUGH LAYERS Mix as if cookie dough . Chill well. Roll dough into 6 flat cookies 8-9 inches across and 1/8 inch thick ( A pie pan as a template works good.) Poke holes in it with a fork. Bake at 350 degrees for 8-10 minutes. FILLING Boil prunes with some water until cooked. Add sugar and cinnamon. Spread between layers. Wrap and refrigerate for 24 hrs. Ice with almond icing if desired
Tips:
- Use high-quality ingredients, especially the butter and eggs.
- Make sure the butter is at room temperature before creaming it with the sugar.
- Cream the butter and sugar together until they are light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Sift the flour before adding it to the batter.
- Mix the batter until just combined.
- Pour the batter into a greased and floured 9x13 inch baking pan.
- Bake the cake at 350 degrees Fahrenheit for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting it.
Conclusion:
Vinarterta is a delicious and easy-to-make Icelandic cake that is perfect for any occasion. The cake is moist and flavorful, with a delicate almond flavor. The frosting is rich and creamy, and it perfectly complements the cake. If you are looking for a special dessert to serve to your family and friends, Vinarterta is a great option.
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