Vinatarta
Ingredients
Cakes
1.5 cups Sugar
1 cup Butter or Shortening
3 Eggs
1/2 cup Milk
1 tsp Cardamom [ground]
1 tsp Vanilla Extract
3 tsp Baking Powder
5 cups Flour
Filling
2 lbs Prunes
1 cup Sugar
1 tsp Cardamom
3 oz Rum
Icing
2 cups Powdered Sugar
1 tsp Almond Extract
2 tbsp Water
Procedure
Cakes
1. Combine the flour and baking powder and whisk until homogeneous
2. Cream the sugar and butter in a mixer
3. Add the eggs and beat until a creamy texture is achieved
4. Slow the mixer to the lowest setting and add the vanilla and cardamom
5. Alternately add the milk and the flour until a cookie-dough consistency is achieved
6. Roll the dough into thin sheets and cut into desired shape for the finished cake.
- Make 5-7 layers per cake
- This recipe will make 15-18 discs with 8 inch diameter
- Use a salad plate as a template and a scalloped pasta/pastry wheel for a decorative edge
- Cut and bake on parchment paper for easy transport and less breakage
7. Bake on a sheet pan, just until set (only a few minutes) at 375F
8. Remove from parchment and allow to cool on a wire rack
Filling
1. Place prunes in a stock pot and just cover with water. Boil until soft.
2. In a food processor or food mill, combine the prunes, sugar, cardamom, and rum. Blend into a spreadable paste
3. Portion the filling equally between the layers
Icing
1. In a mixer add the powdered sugar.
2. Add the almond extract
3. Add the water slowly. Stop when the icing is thick and pours slowly.
4. Ice only the top of the cakes (pour only, do not spread)
Notes: Vinurterta can be kept in the refrigerator for a week or two if wrapped tightly in plastic film.