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Name: Lauras Vinarterta
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1 ts Ground cardamon seed; 1 1/4 c Sugar; 1/2 lb Butter; 1 lb Prunes; Butter icing; 1/4 c milk; 3 ts Baking Powder; 3/4 ts Almond flavoring; 1/2 c Sugar; 1 pn Cloves; 4 c Flour; 3 Eggs; 1 ts Lemon zest, finely grated; 1 ts Lime zest; 2 c Mazoh meal; 2 tb Fresh lime juice; 2 ts Vanilla; 1/4 c Fresh Lemon Juice; 1/4 c Matzoh cake meal; 1 c Shortening or unsalted; 4 Eggs, lightly beaten,; 1/2 c Sugar; 1/4 c Toasted ground hazelnuts or; 2 ts Lemon zest, plus for garnish; 1 ts Lime zest, finely grated; 1 1/3 c Sugar

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INGREDIENTS

PRUNE FILLING
1 ts Ground cardamon seed
1 1/4 c Sugar
1/2 lb Butter
1 lb Prunes
Butter icing
1/4 c milk
3 ts Baking Powder
3/4 ts Almond flavoring
1/2 c Sugar
1 pn Cloves
4 c Flour
ICING
3 Eggs
1 ts Lemon zest, finely grated
1 ts Lime zest
2 c Mazoh meal
2 tb Fresh lime juice
2 ts Vanilla
FOR THE BASE
FOR THE FILLING
1/4 c Fresh Lemon Juice
1/4 c Matzoh cake meal
1 c Shortening or unsalted
4 Eggs, lightly beaten,
1/2 c Sugar
1/4 c Toasted ground hazelnuts or
2 ts Lemon zest, plus for garnish
1 ts Lime zest, finely grated
1 1/3 c Sugar

INSTRUCTIONS

From: ai907@freenet.carleton.ca (Gerry Einarsson) Date: 3 Nov 1995 08:32:31 -0600 A lovely Icelandic cake served at Christmas - but great all year round. Cream butter well. Add sugar gradually, then eggs. Beat until creamy. Add milk, then dry ingredients. Divide into 5 or 6 equal parts. Roll out on floured surface. Use a large plate turned upside down for a guide, and cut with a sharp knife around plate. [An inside contest features cooks competitively vying to produce the finest (most) layers in their cakes. GE] Grease pan lightly, and bake at 375 until light brown, about 10 minutes. Remove from pan while hot. Put prune filling between layers. Ice with butter icing to which youve added 3/4 tsp almond flavoring. Ice top of cake only. PRUNE FILLING: Put prunes in pot and cover with cold water. Bring to a boil and then turn heat off. When cool, put prunes through food chopper. Add the sugar and cloves. Stir well. [I usually prepare the filling the night before I make the Vinarterta] [Note: Vinarterta usually improves with age. The pastry must be allowed to soften from the moisture in the filling. Wrap in tinfoil and refrigerate or freeze. GE] From: Laura Isleifson REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

NOTES

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Lauras Vinarterta

PRUNE FILLING
1 ts Ground cardamon seed
1 1/4 c Sugar
1/2 lb Butter
1 lb Prunes
 Butter icing
1/4 c milk
3 ts Baking Powder
3/4 ts Almond flavoring
1/2 c Sugar
1 pn Cloves
4 c Flour
 ICING
3 Eggs
1 ts Lemon zest, finely grated
1 ts Lime zest
2 c Mazoh meal
2 tb Fresh lime juice
2 ts Vanilla
 FOR THE BASE
 FOR THE FILLING
1/4 c Fresh Lemon Juice
1/4 c Matzoh cake meal
1 c Shortening or unsalted
4 Eggs, lightly beaten,
1/2 c Sugar
1/4 c Toasted ground hazelnuts or
2 ts Lemon zest, plus for garnish
1 ts Lime zest, finely grated
1 1/3 c Sugar

From: ai907@freenet.carleton.ca (Gerry Einarsson)    Date: 3 Nov 1995 08:32:31 -0600  A lovely Icelandic cake served at Christmas - but great all year round.    Cream butter well.  Add sugar gradually, then eggs.  Beat until creamy. Add  milk, then dry ingredients.  Divide into 5 or 6 equal parts.  Roll out on  floured surface.  Use a large plate turned upside down for a guide, and cut  with a sharp knife around plate. [An inside contest features cooks  competitively vying to produce the finest (most) layers in their cakes. GE]    Grease pan lightly, and bake at 375 until light brown, about 10 minutes.  Remove from pan while hot.  Put prune filling between layers.    Ice with butter icing to which youve added 3/4 tsp almond flavoring.  Ice  top of cake only.    PRUNE FILLING: Put prunes in pot and cover with cold water.  Bring to a  boil and then turn heat off. When cool, put prunes through food chopper.  Add the sugar and cloves. Stir well. [I usually prepare the filling the  night before I make the Vinarterta]    [Note:  Vinarterta usually improves with age.  The pastry must be allowed  to soften from the moisture in the filling. Wrap in tinfoil and refrigerate  or freeze. GE] From: Laura Isleifson    REC.FOOD.RECIPES ARCHIVES    /CAKES    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (386g)
Recipe Makes: 12 Servings

Calories: 1353
Calories from Fat: 342 (25%)

Amt Per Serving		% DV

	Total Fat 38g	51 %
	Saturated Fat 21.5g	108 %
	Monounsaturated Fat 10.6g
	Polyunsanturated Fat 2.4g
Cholesterol 345.7mg		106 %
Sodium 399.9mg		14 %
Potassium 449mg		12 %
Total Carbohydrate 247g		73 %
	Dietary Fiber 4.4g	18 %
	Sugars, other 242.6g
Protein 14.7g		21 %
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Calories per serving: 1353

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