Vinarterta - Icelandic Striped Pie

Vinarterta - Icelandic Striped Pie

Category: Festive kitchen

Ingredients
Dough
wheat flour	500 g
butter	200 g
granulated sugar	200 g
eggs	2 pcs
milk	1 tbsp. l.
baking powder	10 g
cardamom	1 tsp
food flavoring	1pc (2 ml)
food flavoring	1 pc (2 ml)
salt	0.5 tsp
Filling
prunes (pitted)	600 g
granulated sugar	50 g
vanilla sugar	1 tsp
cardamom	1 tsp
cinnamon	1 tsp
sprinkling
powdered sugar

Cooking method

• Put the prunes in a saucepan, add a little water to cover, put on fire and cook until softened. Drain the water, leaving a small amount and beat with a mixer until a homogeneous mass is obtained. Add sugar, cinnamon, cardamom and boil until very thick. Remove from heat, add vanilla to the mass and leave to cool.

  To prepare the dough, beat the softened butter and sugar until fluffy. Add eggs one at a time, pour in milk and almond extract. Sift the dry ingredients, i.e. flour, baking powder, ground cardamom and salt, together, add to the whipped mixture and knead the dough. Place the dough in a bag and put in the refrigerator for 1 hour.

  Take out the dough, divide into 8 parts,

  roll out thin cakes with a diameter (any shape can be rectangular, square) about 20 cm and 5 mm thick. We bake each cake for 6-7 minutes in an oven preheated to 180 degrees (be guided by your oven, the cakes should not brown too much). For finished cakes, trim the edges evenly, trimming. I cut the cakes before baking, after baking they are very fragile and break easily.

  While one cake was being baked, the other cooled down on paper at this time. Here is a stack of ready-made cakes.

  We coat all the cakes (except for the top one) with plum filling.

  Wrap the cake tightly with cling film (completely). We send it to the refrigerator for at least 24 hours. After a day we take out the cake, carefully remove the film. Sprinkle the top with plenty of powdered sugar. The cake is ready. In Iceland, it is cut into small pieces when serving.

  

Cooking program:

oven, stove

Note

"Vinarterta" (Vínarterta in translation "Viennese cake"), also "Striped Lady" - is a festive Icelandic multilayer cake, which today is customary to prepare for weddings and Christmas. It has such a luxurious appearance that it would be more correct to call such a product a cake. The recipe was brought to Iceland from Denmark, and thanks to Icelandic emigrants at the end of the nineteenth century, it ended up in the United States and Canada.
There are a huge number of recipes for this cake. The number of layers of dough and filling can be different (from three to eight). The most popular and traditional filling is dried plums (prunes), but it is also very tasty with dried apricots (dried apricots). Some cake recipes provide for butter-almond glaze (for glaze, butter and icing sugar are driven in until a homogeneous mass appears, then almond extract is added to it and a small amount of cream or milk is gradually introduced).
The non-glazed version of this cake can be prepared three to four months before the celebration, according to the Icelanders, over time its taste only improves, and, wrapped in foil or in plastic wrap, stored in a cool place or frozen.

Source: internet

[Gala]

A very interesting recipe! You need to try to cook.



Gala, Galina, and what cardamom? Black or green?

[Gala]

Gala, Galinawhat a wonderful pie cake! Shortcrust pastry and prunes are delicious.
I will definitely try to cook it and I will definitely freeze it, by all means for three to four months)), so as not to immediately crack such yummy. There will definitely be a reason to get it out of the freezer. Moreover, they promise that it becomes even tastier.
In general, it is sometimes very useful to freeze many muffins-cakes - and they win in taste, and helps to save time before the event. Thank you very much for the interesting recipe!

Super!!! I will definitely do ...

[Gala]

Gala, Galya, thanks, let's bookmark it, I think it will come in handy!

very tasty and healthy, and even beautiful! instead of cream - dried fruits .. that's great! Thanks a lot, I'll try, I took it to the tabs!

Checkmark, another useful masterpiece! Definitely, I'll cook it! Thank you very much for the recipe!

[Olekma, ady inna, Helen, baba Nata, kavmins, Cvetaal]

and what cardamom? Black or green?

The recipe didn't say which cardamom it was. I have both, their aroma is different, so I take it according to my mood.

I will try to cook it and I will definitely freeze it, certainly for three to four months)),

I did not freeze, so I cannot say what will happen after defrosting, but it can be safely stored in the refrigerator for two weeks in the refrigerator, I can guarantee it.
Girls, Olekma, ady inna, Helen, baba Nata, kavmins, CvetaalI'm glad that you looked at the pie

[Gala]

Gala, Galina, a gorgeous cake-cake, and even a long shelf life, I really love such recipes, especially before the holidays, when parked. Before the New Year, I make an Armenian cake, and then we eat it until Christmas (if it fits), and every day it just gets tastier and tastier.
I will definitely make this cake.

[Tatyana]

... also a long shelf life, I really like these recipes, especially before the holidays, when parked

Yes, this is a very convenient option when you can do it in advance.
Tatyana

Gala, what a beauty. I will definitely bake. Have you tried alternating fillings?

Have you tried alternating fillings?

No. What for? I do not think that such a mixing of the two fillings will be successful.

[Gala]

Gala, Galina, traditionally elegant and sophisticated recipe from the available products
thank you, I took it to the bookmarks, it will definitely come in handy, as an option for autumn-winter baking for a cozy mood ...

Now enlighten me, please. I specially went to "Everything for the pastry chef" and there was only almond essence. I asked and said that 2 ml would be a lot, but she was not sure. How much should it be poured? Bottle 25 ml.
But I forgot the creamy vanilla and decided that I would get by with vanilla, but they had it ...

[Giraffe]

Giraffe, Tatyana, I believe that there is a difference in concentration between essence and flavoring, according to the recipe 2 ml of flavoring.

[Gala]

Gala, Galina, but really, you can name the flavor - what kind of manufacturer? And then I somehow carefully dripped the otterovsky almond into the cupcake, and it tasted obsessively, now I'm generally afraid of it. Or is it just him? There are ampoules of exactly 2 ml.

[Gala]

And I have a technical question ... Here's how you can roll out the cakes, that they are like a template, of the same thickness?
Gala, my admiration for you!

[LenaV07]

LenaV07, Elena, there is a filling under the ruler!
skill in

Girls, this time I have the flavoring from otterovskie. I like them, I didn't notice the obsessive taste. If essence, take a few drops.

Here's how you can roll out the cakes, that they are like a pattern, of the same thickness

I tried to

and filling under the ruler

And I weighed the filling so that there was enough for all layers, that's the whole secret. Thank you!

[Gala]

Gala, very nice cake! And the edges are just flawless! Thanks for the recipe !, bookmarked, I'll try to cook.

Thank you, Marina!

Interesting yummy. Thanks for the recipe!

[Gala]

Gala, Galina, I baked a pie, it turned out delicious and unusual puff!
The photo is not very beautiful, because it was necessary to bake very quickly for tea.Didn't give time for cakes and filling to contact. And the filling took ready-made pear condensed milk. But still it turned out delicious and liked it! Thank you!

[Marina]

Marina, thanks for the report and the photo. I'm glad that everything worked out.

Didn't give time for cakes and filling to contact.

We finished the last bite yesterday. I spent about a month the finished cake in the refrigerator. Now I can say for sure, the taste only wins, the dough changes, becomes denser, combines well with the filling, cuts well and does not crumble at all.

[Gala]

Gala, I also baked this cake last night. I'll cut it on Sunday. I got only 6 cakes with a diameter of 20 cm. And I didn't have to boil the prunes after puréing at all, as it began to burn to the bottom of the saucepan, stirred the sugar and spices properly and left to cool. I pricked the cakes with a fork, but they still rose in the middle, and because of this, I have it somehow not even. Turned him over this morning, let him straighten up. I'll write about the taste on Monday, when the family tastes.

I got only 6 cakes with a diameter of 20 cm. ... I didn't have to boil the prunes at all after puréing
I pricked the cakes with a fork ...

Nothing, just thicker layers. I also did not boil prunes too much, apparently it can be different, in our case this was not required. I did not prick the cakes, they turned out to be even.

I'll write about the taste on Monday, when the family tastes.

We'll live until Monday

I spent about a month the finished cake in the refrigerator.

Checkmark, this does not work for us, the largest is eaten in two days
Yes, I want to say that the leftovers on the second day were cut very smoothly and it was tastier.

[Gala]

Gala, Galina! Thanks a lot for this pie. Yesterday we ate this cake at our granddaughter's birthday. Everyone liked it very much. I am taking this recipe for permanent use. It is very convenient to prepare this cake in advance, and on the appointed day, simply take it out of the refrigerator. I highly recommend it for all prune lovers. And almond flavoring in the dough is very appropriate. Used 1 ampoule from Otter.

Galya, what a pie ........ I'm taking it to bookmarks so far. I think I'll bake it soon. I love prunes very much (both tasty and healthy). The pie is so nicely sliced ​​... Thank you for the pie.

and I bookmarked. Very tempting!

And mine is in the refrigerator until May 19.

[Gala]

Gala, Galina, the pie is delicious and satisfying. The cakes were made with a diameter of 21 cm. The next day after baking and assembly, the taste of prunes prevailed very strongly, after 3 days the taste changed radically, became more balanced, the taste of prunes had already ceased to dominate. It is cut perfectly, like clockwork, nothing crumbles, it is better to cut it into small pies before serving, so it is better to eat it.

And for me, why not, the cakes are not white and not so thick. Well, okay, this time I made 10 pieces, but I also baked 8. thin ones ...
I liked the cake.

Girls, thanks for your reports and beautiful pies!

[Galina]

I baked it, it stands in the refrigerator for a day, we will eat tomorrow evening, that is, in two. Today I tried a bite, but I still don't understand whether I like it or not. Although it has already been infused, it is cut well. I did everything exactly according to the recipe, only I didn't boil the puree, it was already thick. The photo will come later.

Galina, thanks for the recipe!

I also saw on the Internet that the cake is beautifully covered with icing, I want to do that.

[Wiki]

Wiki, I look forward to impressions after the tasting. It tastes better when left standing, as the recipe says.

I also saw on the Internet that the cake is beautifully covered with icing ...

Yes, there is such an option, I wrote about this in the note to the recipe.

Here is my Winarterta

Delicious!
The stroke did not reach the glaze, I also sprinkled it with icing sugar.
Thanks again for introducing the Irish cake

Ideally!