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In Iceland, this layered prune torte is made for the winter holidays and nibbled on all season, thanks to its long shelf life.

Source: Martha Stewart Living, November 2009
Yield

Ingredients

For the Cake

For the Filling

Directions

Cook's Notes

Wrap the dessert in plastic, and store at room temperature to enjoy it for up to three months.

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42
  • kris1116131
    8 DEC, 2018
    It’s a ok attempt. The cake however did not originate in Iceland at all, it was however invented by 100% Icelanders. Icelanders who were living in Gimli Manitoba and wanted to make something tasty with the ingredients they had. So was born this cake. The mission ingredients are cardamom (as said earlier) and pure almond extract. Also when you are done, you wrap it in plastic wrap, then in tin foil, pretty tight. Then you leave out on your counter for about a wee
    Reply
    • kris1116131
      8 DEC, 2018
      It cut me off. You leave it wrapped up for about a week then put it in your freezer about 5 days before you want to have it put it back on the counter for another5 days all wrapped up, then undo the wrapping and enjoy
  • nancywrigh5343473
    24 NOV, 2018
    All Icelanders make this recipe slightly different, there's no right or wrong way (but people do have strong opinions about their family recipes!). My family recipe also uses 2 tsp cardamom and it uses butter. The trick to any vina terta, however, is it needs to rest in the fridge or freezer for at least two or even three weeks. That's what makes it moist and allows the flavours to blend nicely (my mom's recipe also used butter not shortening/sour cream). Recipes vary between 5 and 8 cookie layers, we do 5. My mom usually iced just the top with a buttercream icing after the resting period which makes this cake more palatable for kids (everyone?). Either way, this is the closest recipe I've seen online to my mom's. Make it in late November so it's ready in time for Christmas festivities.
    Reply
  • True Icelander
    8 JAN, 2013
    I have not made this recipe, but my grandmother was 100% Icelandlandic & this recipe is SO wrong. The first crime is that there should be at least 1-2 Tbsp. of fresh ground cardamom seeds ( from the pod )in the cookie dough. Second, NO butter. Use shortening & sourcream so it stays very moist. There is no cutting of dough into sizes. You turn a 9" round upside down & roll out the dough & slide the cookie off when done. Tradition is 6 layers of cake & 5 layers of prunes ( Lemon, sugar, prunes).
    Reply
    • shannanlee50
      19 DEC, 2015
      It's important to understand that each family may have a slightly different version. My grandmother was 100% Icelandic and she hated the spice cardamom. She switched it with cinnamon. So my mother learned it from her Icelandic mother who taught me her recipe. Would be interesting to try it with cardamom, but we're happy with our family version.
  • Terrence Arnfinson
    16 JUN, 2013
    A cake that was made with frugality in mind, when winter had only the availability of dried fruit at hand. Brown sugar was commonly used as less expensive, as was shortening. Cardamom is a spice favoured in Scandinavian cooking use as much or little as you may. Use rimmed cooking pans upside down for ease of sliding thin cakes off without breakage.
    Reply

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