Vínarterta on left; Ginger Shortbread on right
The shortbread-like layers are flavoured with almond extract and cardamom.
The prune filling is flavoured with vanilla and cinnamon.
The cake has five (cooled) layers held together with (cooled) prune filling.
The cake is always better after being aged. We wrap it well in plastic, then aluminum foil.
This year, my sister and I made only one cake. We cut it in half so she could take her half home.
Here it is in its tin beginning to age (ideally for about a month).
Vínarterta cut for serving on Christmas Day. (Those are Scottish-style shortbreads on the left and ginger shortbread on the right.)