An architectural Icelandic classic. Cookie-thin layers and thick prune jam must rest wrapped for days so moisture transforms crisp layers into one cohesive cake.
Ingredients
- 250g butter, 300g sugar, 2 eggs, 4 tbsp cream, 500g flour, 1 tsp baking powder, 2 tsp crushed cardamom
- 700g pitted prunes, 150g sugar, 1 tbsp cinnamon, 1 tsp vanilla
Preparation
- Simmer prunes until soft. Blend with sugar, cinnamon, and vanilla to a thick paste. Cool.
- Cream butter and sugar, beat in eggs and cream. Mix in flour, baking powder, and cardamom.
- Divide dough into 6 portions. Roll each to a thin 22 cm circle on parchment. Bake individually 10–12 minutes until edges golden.
- Layer cake rounds with prune paste, pressing gently. Finish with a plain layer on top.
- Wrap tightly in plastic and foil. Age in a cool dry place at least 3–4 days before slicing.
Chef's tips
- Freshly crushed cardamom seeds beat pre-ground every time.
- Patience is the secret ingredient — do not slice early.
About Sigrún Ólafsdóttir
Sigrún grew up baking rúgbrauð with her grandmother in Akureyri and has spent the last decade collecting recipes from kitchens all over Iceland. She writes Icelandic MAT's recipes, one dish at a time.