Lögberg-Heimskringla - 16.12.1994, Qupperneq 9

Lögberg-Heimskringla • Föstudagur 16. desember 1994 • 9
CONTINUED
V ínarterta
by Blanche Schaldemose
Falcon Lake, MB
ínarterta is a very special
treat in our family. It is
especially made for
Christmas, but at other
times as well.
When our two eldest daughters
were married, they requested I make
vínarterta as their wedding cake. This
added a special Icelandic touch — and
the guests were delighted.
The basic recipe was passed down
to me from my mother-in-law, Kristin
Schaldemose of Winnipegosis. I have
made a few changes over the years but
it is basically the same. This recipe
makes 3 8-layer cakes. The layers are
like a cookie dough.
Vínarterta
DOUGH:
3 cups white sugar
1-1/2 cups milk
3 tsp. baking powder
2 cups flour
1/2 Ib. butter
3 eggs
1 tsp. vanilla (or almond extract,
whichever you prefer)
1 tsp. cardamon seed (ground)
Cream butter, sugar, eggs, add milk and flavoring. Mix baking powder with
flour. Add cardamon seed. Keep adding flour, about 8 cups until stiff enough to
roll. This makes 24 layers. •
FILLING:
2-750g. prunes, boiled, stoned and put through food chopper.
Add 1 cup prune juice (previously drained from prunes)
1 cup sugar
1 tsp. cardamon seed (ground)
1 tsp. cinnamon
Heat, add 1 tsp. vanilla. Let cool. /
LAYERS:
Divide dough into 3 portions, then
each of these portions into 8 parts.
Each part must be rolled out into an
8-9 inch diameter circle and placed in
a floured cake pan. Prick the top all
over with a fork and bake at 350°F
until golden brown.
Turn out onto cooling racks. I can
fit 4-5 circular pans in my oven at
once. When all 24 layers are cooked
and cooled you may stack them one
on top of the other (they are usually
really hard!) until you are ready to put
the filling in between.
FILLING:
This can be made a day before.
Divide filling into 3 equal portions.
Put aside 3 layers of cake for the tops.
Spread with knife one portion of
prune filling evenly over 7 of the lay-
ers. Carefully stack each of the 7 lay-
ers one on top of the other ending
with one of the layers you set aside.
You now have one 8-layer cake.
Repeat these steps for two more cakes.
Carefully wrap each cake in saran
wrap and store in a cool place for at
least two days before serving. This
cake will have to be refrigerated but
taken out awhile before serving. It can
also be frozen. This recipe does not
require icing.
Makes 3 - 8-inch layer cakes.
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27
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