(Viner Terta) is a very interesting traditional Icelandic Cake, this is a favorite recipe from Tastefully Yours, the Cook’s Book by Grace W. Taubman (1969).

Makes 2 cakes of 5 layers each

Torte Layers:

• 1 c butter
• 2 c sugar
• 4 eggs
• ½ c sour cream
• 1 t baking soda
• 1 t baking powder
• 1 t salt
• 6 c flour
• 1 t vanilla extract
• 1 t ground cardamom

Method:
Preheat oven to 350
Cream butter and sugar. Add eggs one by one. Beat well after each. Add sour cream. Sift together dry ingredients and add to butter mixture. Add vanilla and cardamom. The dough will be like cookie dough. Divide into 10 equal pieces. It may be rolled out or just patted into ¼ inch thickness in greased 8 inch layer cake pans. Bake 5-10 minutes or until golden brown. Watch carefully as layers are thin and burn easily

Filling:

• 2 lb prunes
• 1 c sugar
• 1 t lemon juice
• 2T arrowroot
• 2-3 T sherry or claret wine

Method:
Cover prunes with water, stew until tender. When cool, drain, reserve liquid, remove pits and grind pulp. Add liquid, sugar and lemon juice. Bring to a boil. The consistency of the filling should be as thick as icing. If necessary thicken with arrowroot. Add wine.

To assemble:
Place 1 layer on serving plate; spread with filling, repeat for remaining layers and top with cake layer. Sprinkle with icing sugar. Cover completely and allow to mellow in fridge. The cake is better when aged several days in fridge. It can be frozen. A special cake for Christmas time.