VINETERTA (VIENNA TORTE)
In Manitoba, where I live, there is a significant population of Icelandic heritage. Thus, this recipe is a popular one on dainty trays in my area. Here is the story of Vineterta as told by my mother's recipe book, "Through the Years", from the Selkirk Ladies Hospital Auxiliary (1982): "Vineterte is known to us as an Icelandic Cake., sine it was introduced to us by the Icelandic settlers who came here a hundred years ago. Vinaterta is also known as Wine Torte.However, we recall a story regarding the origin of this cake. It was said to have originated in Vienna. In those days before Iceland had it's own university, students went to Vienna to study. There they were introduced to this famous torte. It is a popular cake, especially at Christmas time when it is cut into small slices and served on a tray of holiday dainties and cakes."
Provided by Amethyst42
Categories Dessert
Time 1h
Yield 1 cake, 16 serving(s)
Number Of Ingredients 13
Steps:
- Cream butter well, then add sugar gradually, beating hard after each addition. Beat in eggs, one at a time.
- Sift together flour, baking powder, and cardamom. Add small amount to creamed mixture. Mix in cream and almond extract. Now work in as much flour as possible.
- Turn out onto pastry cloth and knead in any remaining flour. Divide dough into 5 parts and pat each part into a 9-inch greased layer pan. Bake at 375 until delicate brown.
- To assemble filling: Put prunes through food processor or mill, then add sugar, prune liquid and cinnamon. Cook until thickened, then add vanilla.
- Let cool, and then spread between layers of torte.
- Top cake with a thin layer of vanilla icing. Let the torte stand for a couple of days before serving to allow the cake to soften. Serve in small slices.
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Rased Islam
[email protected]This torte was a bit more time-consuming to make than I expected, but it was definitely worth it! The end result was a beautiful and delicious dessert that everyone loved.
andye mulu
[email protected]I'm not usually a fan of tortes, but this one was really good! The pastry was light and airy, and the filling was rich and flavorful. I would definitely recommend this recipe.
Hamad Berri
[email protected]This was my first time making a torte and it turned out great! The pastry was flaky and the filling was creamy and delicious. I will definitely be making this again.
Ripon Ripom
[email protected]I made this torte for a party and it was a huge hit! Everyone loved it. The instructions were easy to follow and the torte turned out beautifully.
Josh Wheat
[email protected]This torte was delicious! The pastry was flaky and the filling was creamy and flavorful. I would definitely recommend this recipe.
As Sapin
[email protected]I made this torte for my husband's birthday and he loved it! The pastry was flaky and the filling was creamy and delicious. I will definitely be making this again.
Abreham Getachewu
[email protected]This torte was a bit more time-consuming to make than I expected, but it was definitely worth it! The end result was a beautiful and delicious dessert that everyone loved.
Cindy L.M.
[email protected]I'm not usually a fan of tortes, but this one was really good! The pastry was light and airy, and the filling was rich and flavorful. I would definitely recommend this recipe.
Jesmin Sultana
[email protected]This was my first time making a torte and it turned out great! The pastry was flaky and the filling was creamy and delicious. I will definitely be making this again.
Yvonne M Troisi-Morgan
[email protected]I made this torte for a party and it was a huge hit! Everyone loved it. The instructions were easy to follow and the torte turned out beautifully.
Angelica Lopez
[email protected]This torte was absolutely delicious! The combination of the sweet pastry, tangy apricot jam, and rich chocolate ganache was perfect. I will definitely be making this again.