As mentioned above, I always make the filling and dough before ‘baking day’, mostly just to make the process more enjoyable and then it’s easy to have family around to ‘help’ and make an afternoon of it!

For the filling – put all of the prunes in a large pot and then fill the pot with enough water to just cover the prunes.  Bring the mixture to a boil and allow it to simmer gently for 20 to 30 minutes until the prunes are very tender, then remove the pot from the heat and drain off any excess liquid – be sure to save 1 cup of the ‘prune juice’ for later.  If there isn’t quite enough, top the 1 cup off with water, or if you haven’t been paying attention (me) and the whole prune mixture has gotten too dry while simmering, simply add in more water – the prunes need to be very moist to puree properly.

Once the prunes have cooled enough to handle, puree them in a food processor, then return them to the pot.  Stir in the sugar, cinnamon, vanilla and prune juice, bring it all back to a boil – carefully – and allow this mix to simmer for a bit until it all thickens up.  This shouldn’t take long, since it’s probably already quite thick – basically you want the filling to have the consistency of thick jam.  Allow it to sit out to cool completely, then cover it tightly and refrigerate until you want to assemble the Vinarterta.  The layers are much easier to assemble with cold filling, and we usually end up with a cup or 2 leftover.

For the cake layers – combine the flour and baking powder in a large bowl and set aside, then use your electric mixer to cream together the butter and sugar.  Add the eggs, one at a time, beating well in between, then about one half of the flour mixture and mix well, and then the cream, almond extract and cardamom.  Once everything is mixed in continue to add in the flour about a cup at a time, keeping your mixer on low to get it all well worked in.  You will need all of the flour – weighing your ingredients really helps!  Mom usually rolls hers into a log and divides it into 5 even pieces, I just use my kitchen scale and then wrap each piece well and put it all into the fridge.

Make a baking plan and have your dough portions sitting out so that they have an hour or so to come to room temperature.  When you’re ready to bake, and therefore assemble, preheat your oven to 375 and lightly and completely butter your 9 x 13 baking sheets – I have 3, and I use them all in rotation just to speed up the process.  Press a fifth of the dough into a baking sheet – this will feel like it takes ages, but break it up and disperse the bits around the pan before you start pressing, so much easier! – and then use a flat bottomed cup to even out each layer as much as possible.  Bake for 11 minutes (this has been the perfect length of time in my oven every time), and then flip the hot layer out onto a large cutting board covered in foil – this is Brock’s job and we haven’t had a casualty yet.  Spread an even layer of the prune filling on top of this layer (another layer could be cooking now), and repeat the process until your fifth and last hot layer has been placed on top.  I usually just lay a piece of plastic wrap over it after it cools and then a large tea towel and leave it to ‘set’ overnight – though the crispy edge bits are always trimmed first and are a treat we wrestle for.

Once the cake has set for 24 hours, I usually trim off the ever so slightly uneven edges, and then cut the whole Vinarterta into 4 manageable blocks to wrap separately and freeze – one always stays in the fridge – it’s even great for breakfast! – enjoy!