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 Icelandic MAT Kitchen
Traditional Icelandic recipes tested in home kitchens — from lamb soup to kleinur.