| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
Icelandic |
Cake |
12 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Butter |
| 1 1/4 |
c |
White sugar |
| 3 |
|
Eggs |
| 1/4 |
c |
Milk |
| 1 |
ts |
Ground cardamon seed |
| 4 |
c |
Flour |
| 3 |
ts |
Baking powder |
|
|
Butter icing |
| 3/4 |
ts |
Almond flavoring |
| 1 |
lb |
Prunes |
| 1/2 |
c |
White sugar |
| 1 |
pn |
Cloves |
INSTRUCTIONS
ICING
PRUNE FILLING
From: ai907@freenet.carleton.ca (Gerry Einarsson)
Date: 3 Nov 1995 08:32:31 -0600
A lovely Icelandic cake served at Christmas - but great all year 'round.
Cream butter well. Add sugar gradually, then eggs. Beat until creamy. Add
milk, then dry ingredients. Divide into 5 or 6 equal parts. Roll out on
floured surface. Use a large plate turned upside down for a guide, and cut
with a sharp knife around plate. [An inside contest features cooks
competitively vying to produce the finest (most) layers in their cakes. GE]
Grease pan lightly, and bake at 375 until light brown, about 10 minutes.
Remove from pan while hot. Put prune filling between layers.
Ice with butter icing to which you've added 3/4 tsp almond flavoring. Ice
top of cake only.
PRUNE FILLING: Put prunes in pot and cover with cold water. Bring to a
boil and then turn heat off. When cool, put prunes through food chopper.
Add the sugar and cloves. Stir well. [I usually prepare the filling the
night before I make the Vinarterta]
[Note: Vinarterta usually improves with age. The pastry must be allowed
to soften from the moisture in the filling. Wrap in tinfoil and refrigerate
or freeze. GE] From: Laura Isleifson
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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