Vínarterta - Vinarterta
A variation of this cake is famous among the Western-Icelanders - the descendants of Icelandic immigrants in Canada and the U.S.A. For them, there is hardly anything more Icelandic than Vínarterta.
In spite of the name Viennese Cake, I think it probably originated in Denmark. The Western-Icelandic version is somewhat different from this - you can find one variation at the INL recipe collection.
This is my grandmother's recipe.
500 g flour
250 g sugar
250 g margarine/butter, soft
1 1/2 tsp. baker's ammonia (ammonium carbonate)
a pinch of baking powder
essence of cardamom or a pinch of ground cardamom
convert measures to your preferred system
Mix together all dry ingredients. Add the margarine/butter and eggs, kneading until well mixed. Cool in the refrigerator for 12-24 hours. Roll out into a thickness of approx. 1 to 1 1/2 cm (1/2 inch). You can divide the dough now or after baking, into as many parts as you want layers (3-5 is the usual). Try to keep each portion the same shape, size and thickness as the others. My grandmother bakes it all in one large piece and cuts it up after baking.
Bake in the centre of the oven at 200°C, until golden in colour and done through. Remove from the oven and allow to cool. When the cake is almost cold, spread rhubarb jam or prune jam (see recipe below) on top of all layers except one and sandwich the layers together.
-This cake freezes well and thaws quickly, and is liked by almost everyone.
-Brown Vínarterta: Add some cocoa to the recipe and use vanilla butter icing instead of jam, or alternate layers of icing and jam
To make prune jam:
Take one kilo (approx. 2 lbs.) prunes with pits, or equivalent in pitted prunes. Soak the prunes in water to soften and remove the pits. Mince the prunes and cook on low for 30 minutes with 650 g. sugar. Cool before spreading on cake.