• Prep Time 1 hour
  • Cook time 15 min. per layer
  • Yield 12-16


Cream the butter and sugar together with a heavy duty mixer (I use a Kitchen Aid). Blend the eggs, one at a time. Add the almond extract. Sift the dry ingredients together(flours, arrowroot powder, baking soda, salt, and 1-1/2 teaspoons of cardamon) and add them slowly to the batter. The last bit of flour needs to be hand mixed into the dough. Divide the dough into 8 pieces(about 7 ounces each). Place in plastic bags and refrigerate for a few hours. Cut out eight- 9 to 9-1/2 inch round prices of unbleached parchment paper and roll our dough to fit the paper using a rolling pin and fingers to  smooth out the edge. Place the dough on a stainless steel cookie tray and bake at 325 degrees for 10 to 15 minutes. Remove pastry from pan immediately and place on cooling racks.

Filling Instructions:

Heat up the prunes, 1/3 cup sugar, 3 teaspoons of cinnamon, 1-1/2 teaspoons of cardamon, vanilla, and water in a pan on medium-low heat. Bring to a simmer, cook 15-20  minutes. Set aside to cool. Place in food processor and blend until it forms a smooth paste. Add a little extra water if it gets too thick.


Assemble the torte by layering the filling between the cookie layers(be sure to remove the parchment paper). Cover the whole cake in an airtight container or wrap with plastic. Let sit at room temperature for 1 or 2 days. This allows the filling to soften the cookie layers and the flavors are enhanced. The  moistness of the cake depends upon  how much filling is placed between the layers.  We usually serve this cake with lots of whipping cream sweetened by maple syrup. You can also use the whipping cream as an icing to make it more festive and finished. We always slice the cake so it is about one inch thick and shows off the layers. You can freeze what ever does not get eaten.

Slice of Vínarterta

Slice of Vínarterta

Vinarterta - rolling out the dough

Vinarterta – rolling out the dough

Vinarterta - spreading filling

Vinarterta – spreading filling