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Every November for several years, my sister and I have spent a day in November making Vínarterta. (Of course, it doesn’t really take a whole day to make the cake… but we neeeeed to play Scrabble too.)
Past experience has taught us that extra care must be taken when making the filling. The recipe is filled with cautionary notes: stir constantly; don’t forget the vanilla; cut each prune to check for pits. This year, as we closed up the recipe, we added quartered beside the recipe entry for prunes….
Because even though each prune had been cut in half, we still heard that unmistakable rattle of pit when we began to puree the prunes. And so began of the painstaking search for stray prune pit(s).
The only sure way to search for stray prune pit(s) is by hand. (It is not recommended to use one’s feet.) Alas, finding a pit doesn’t necessarily mean that there aren’t more. In the end, we located one pit and a few shards.
Sadly, the prune pit(s) search was not the last of our problems. I don’t know why but we seem to have difficulty remembering to add the vanilla.
Happily, that was the end of our woes (we managed not to burn any of the layers). And at last the Vínarterta was ready for wrapping and storing. Please don’t tell anyone that the bottom layer doesn’t have any vanilla in it.
- Vínarterta recipe
- Christmases Past “Disaster Averted”
- earlier posts about vínarterta:
* Better late than never
* Mmmm… vínarterta
I contemplated adding this as a post for Susan’s (Food Blogga) Eat Christmas Cookies Event but then decided that cake doesn’t really fall into the same category at all as cookies.