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Vineterta: An Icelandic Celebration Cake

The aroma of warm spices, sweet prunes, and buttery dough instantly transports me back to my grandmother’s kitchen. She always seemed to be baking something, and Vineterta, or “Vienna Cake,” was her masterpiece, reserved for special occasions. The layers of tender cake, rich prune filling, and delicate almond-flavored icing were a true labor of love, and every bite felt like a warm hug. This cake wasn’t just dessert, it was a symbol of family, tradition, and the joy of sharing something delicious.

Recipe Overview

Prep Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours 50 minutes
Servings: 32
Yield: 1 torte
Dietary Type: Vegetarian

Ingredients

For the Prune Filling:

20-24 ounces pitted prunes
1 cup sugar
2 teaspoons cinnamon
1 teaspoon vanilla extract

For the Cake Layers:

1 cup butter
1 1/2 cups sugar
2 eggs
1 teaspoon almond extract
2 tablespoons light cream
4 cups flour
1 pinch salt
1 teaspoon baking powder
1/2 cup ground almonds (optional)
1 teaspoon cardamom (optional)

For the Icing:

3 tablespoons butter (softened)
3/4 cup powdered sugar
2 teaspoons light cream
1/4 cup ground almonds (optional)
1/4 cup sliced almonds (optional), for decoration
1/8 teaspoon almond extract

Equipment Needed

Saucepan
Food processor
Mixer (stand or hand mixer)
Mixing bowls
6 (9-inch) circular pans (or fewer, for batch baking)
Cooling racks

Instructions

Begin by preparing the prune filling. In a saucepan, cover the pitted prunes with boiling water.
Once the prunes are softened, drain the water, but reserve about 1/2 cup.
Puree the softened prunes in a food processor until smooth.
Return the pureed prunes to the saucepan. Add 1/2 cup of the reserved prune water to the puree and bring the mixture to a boil over medium heat.
Stir in 1 cup sugar and 2 teaspoons cinnamon.
Boil the mixture, stirring frequently, until excess water has evaporated and the consistency resembles jam. If the mixture becomes too thick, add more reserved prune water. The filling needs to be spreadable, not liquid.
Remove the saucepan from the heat and stir in 1 teaspoon vanilla extract.
Set the prune filling aside to cool completely.
Next, prepare the cake layers. In a mixing bowl, cream together 1 cup butter and 1 1/2 cups sugar until light and fluffy.
Beat in 2 eggs one at a time, then stir in 1 teaspoon almond extract and 2 tablespoons light cream.
In a separate mixing bowl, whisk together 4 cups flour, a pinch of salt, 1 teaspoon baking powder, 1/2 cup ground almonds (optional), and 1 teaspoon cardamom (optional).
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Remove the dough from the mixer and knead it briefly (about 10 times) on a lightly floured surface until it comes together into a smooth ball. This dough is not leavened, so extensive kneading is unnecessary.
Wrap the dough in plastic wrap and chill it in the refrigerator for 20 minutes. This will make it easier to handle.
Preheat your oven to 350°F (175°C).
Divide the dough into six equal portions.
On a lightly floured surface, roll out each portion into a 9-inch circle. Alternatively, you can press the dough directly into ungreased 9-inch circular pans, using your palms to spread it evenly across the bottom. If you only have one or two pans, bake the layers in batches.
Bake each layer in the preheated oven for 20 minutes, or until lightly golden brown.
Remove the baked layers from the pans and let them cool completely on cooling racks.
While the cake layers are baking and cooling, prepare the icing. In a mixing bowl, beat together 3 tablespoons softened butter, 3/4 cup powdered sugar, 2 teaspoons light cream, 1/4 cup ground almonds (optional), and 1/8 teaspoon almond extract until smooth and creamy.
Once all six cake layers have cooled, assemble the Vineterta. Place one layer on a serving plate or cake stand.
Spread approximately one-fifth of the prune filling evenly over the first layer.
Top with a second cake layer and repeat the process, spreading another one-fifth of the filling.
Continue layering the cake and filling until all six layers have been used, ending with a cake layer on top.
Spread the icing evenly over the top of the Vineterta.
Decorate the icing with sliced almonds in a decorative pattern.
Chill the assembled Vineterta in the refrigerator for at least several hours, or preferably overnight, to allow the flavors to meld.
For the best flavor, allow the Vineterta to “age” in the refrigerator for a couple of weeks to a month before serving. This allows the flavors to fully develop and the cake to become even more moist and delicious.
To serve, slice the Vineterta into small rectangular pieces (approximately 2 inches by 1 inch or smaller) and serve cold.

Expert Tips & Tricks

Prune Filling Consistency: Achieving the right consistency for the prune filling is crucial. If it’s too watery, it will make the cake layers soggy. If it’s too thick, it will be difficult to spread. Adjust the amount of reserved prune water to achieve a jam-like texture.
Even Cake Layers: For uniform cake layers, use a 9-inch cake ring or a plate as a template when rolling out the dough. This will ensure that all the layers are the same size and shape.
Preventing Sticking: Even though the recipe calls for ungreased pans, you can line the bottom of the pans with parchment paper for extra insurance against sticking.
Almond Extract: A little almond extract goes a long way. Be careful not to add too much, as it can overpower the other flavors.
Make-Ahead: This cake is perfect for making ahead of time, as it actually improves in flavor and texture as it sits. You can bake the cake layers and prepare the prune filling several days in advance and store them separately in the refrigerator. Assemble the cake a day or two before serving.

Serving & Storage Suggestions

Vineterta is traditionally served cold, sliced into small, rectangular pieces. Its rich and complex flavors make it a perfect accompaniment to coffee or tea. Store leftover Vineterta in an airtight container in the refrigerator for up to a week. While it can be frozen, the texture of the icing might change slightly upon thawing. I generally find it best kept in the fridge to age a little longer. It is not recommended to leave it at room temperature for more than 2 hours.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	229 kcal	N/A
Total Fat	7.6 g	11%
Saturated Fat	4.6 g	23%
Cholesterol	32.1 mg	10%
Sodium	70.3 mg	2%
Total Carbohydrate	39.1 g	13%
Dietary Fiber	1.8 g	7%
Sugars	22.5 g	N/A
Protein	2.5 g	5%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free Vineterta: Substitute the all-purpose flour with a gluten-free flour blend. You may need to add a binder, like xanthan gum, to help hold the cake layers together.
Different Fruit Filling: While prune filling is traditional, you can experiment with other dried fruits, such as dates, figs, or apricots.
Spice Variations: Adjust the spices in the prune filling to your liking. Try adding a pinch of ground cloves, nutmeg, or allspice.
Nut-Free Version: Omit the ground almonds in the cake layers and icing for a nut-free version.

FAQs (Frequently Asked Questions)

Q: Why does this cake need to age in the fridge?
A: Aging allows the flavors to meld together and the prune filling to soften the cake layers, creating a more harmonious and moist texture.

Q: Can I use store-bought prune jam instead of making my own filling?
A: While you can, the flavor and texture won’t be quite the same. Homemade prune filling offers a richer, more complex flavor profile.

Q: What if I don’t have six 9-inch cake pans?
A: You can bake the cake layers in batches, using one or two pans. Just make sure to let the pans cool completely before adding more dough.

Q: Can I freeze the finished Vineterta?
A: Yes, you can freeze the Vineterta, but the icing’s texture may change slightly upon thawing. Wrap it tightly in plastic wrap and then foil for best results.

Q: Why is my dough so sticky?
A: If your dough is too sticky, add a tablespoon of flour at a time until it becomes easier to handle. Be careful not to add too much flour, as this will make the cake layers tough.

Final Thoughts

Vineterta is more than just a cake; it’s a taste of history, a celebration of family, and a testament to the enduring power of tradition. I encourage you to try baking this special treat and experience the joy of sharing it with loved ones. Don’t be intimidated by the number of steps – each one is a labor of love that culminates in a truly unforgettable dessert. And if you make any exciting modifications, do share them!

Vineterta Recipe