Vinatarta Recipes

VINARTERTA

Vinarterta image

In Iceland, this layered prune torte is made for the winter holidays and nibbled on all season, thanks to its long shelf life.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Yield Makes one 9-inch cake

Number Of Ingredients 15

Ingredients

4 cups all-purpose flour, plus more for surface
2 teaspoons baking powder
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 tablespoon plus 1 teaspoon whole milk
2 pounds pitted prunes
2 cups water
1 1/2 cups granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/2 teaspoon ground cardamom
Confectioners' sugar, for dusting

Steps:

Make the cake: Whisk together flour, baking powder, and salt in a medium bowl. Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy. With machine running, add eggs, 1 at a time, mixing well after each addition. Mix in vanilla.
Reduce speed to low. Working in batches, add flour mixture to butter mixture, alternating once with milk, beginning and ending with flour. Mix until dough is smooth. Refrigerate for 30 minutes.
Make the filling: Combine prunes and water in a medium saucepan. Bring to a boil, reduce heat, and simmer until prunes are tender, about 15 minutes. Strain, reserving liquid. Coarsely chop prunes in a food processor, and return to saucepan with reserved liquid and the granulated sugar. Cook over medium heat until mixture is thick, about 15 minutes. Add vanilla, salt, and cardamom. Refrigerate until slightly firm, about 30 minutes.
Preheat oven to 375 degrees. Turn out dough onto a lightly floured surface. Divide into 7 equal pieces (about 6 ounces each). Roll each piece into a 10-inch round, and cut into a 9-inch circle using the bottom of a 9-inch cake pan as your guide. Place 1 dough circle on a baking sheet, and bake until edges are golden, about 14 minutes. Transfer to a wire rack, and let cool. Repeat with remaining 6 dough circles.
To assemble: Spread about 3/4 cup prune filling evenly onto 1 cake circle. Top with another circle, and continue until all 7 layers have been assembled (do not put filling on top layer). Wrap in plastic; let stand overnight.
Dust cake with confectioners' sugar. Cut into quarters, then horizontally into 1/2-inch-thick slices.

VINAIGRETTE

Vinaigrette image

This is simple to make and delicious, especially if you like garlic.

Provided by Karen Castle

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 5m

Yield 8

Number Of Ingredients 5

Ingredients

½ cup red wine vinegar
½ cup vegetable oil
1 clove crushed garlic
2 teaspoons white sugar
2 teaspoons salt

Steps:

In a jar with a tight fitting lid, combine vinegar, oil, garlic, sugar, and salt. Shake well.

Nutrition Facts : Calories 130.4 calories, Carbohydrate 2.2 g, Fat 13.8 g, SaturatedFat 1.8 g, Sodium 581.4 mg, Sugar 1 g

VINATARTA

Vinatarta image

Provided by My Food and Family

Categories Recipes

Time 2h30m

Number Of Ingredients 12

Ingredients

1 cup butter
1 cup sugar
2 eggs
1/4 cup milk
1 tsp vanilla
1/4 tsp salt
1 1/2 tsp baking powder
3 1/2 - 4 cups flour
Filling:
1 pkg (2 lb.) pitted prunes
1 tsp vanilla
1 cup sugar

Steps:

Mix the butter, sugar and eggs together. Stir in milk, vanilla, salt and baking powder. Gradually add flour until your dough is able to form a ball. Roll dough out on a floured surface. Cut circles using round cake pans (smaller cake pans work better) for cookie cutters. Each cake consists of 6 -7 layers. Bake dough on cookie sheet 6-7 minutes at 350 degrees F. Cool.
For the filling: Place prunes in a sauce pan and cover with water. Boil about 20 minutes and drain. Cool. Grind prunes through a meat grinder. Place ground prunes in a bowl and stir in vanilla and sugar.
Place one round dough on a paper towel. Spread a thin layer of prune mixture on top. Repeat until you have 6-7 layers, ending with a dough top.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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