Brúnterta

We first bought this cake in the supermarket as "Kryddbiti", i.e. as a "spice bite", during our Iceland holiday and later came across it again in the museum café in Glaumbær as "Brúnterta" (quasi "edge cake"). Then I went looking for corresponding recipes!


Ingredients

250 g margarine
2 eggs
380 g brown sugar
1 tsp cinnamon
1/2 tsp ground vanilla
1 tsp baking soda
1 tsp grated lemon peel
400 g flour
100 ml water
 
For the cream
 
150 gr margarine
350 g powdered sugar
1 tsp ground vanilla


Preparation

Preheat the oven to 350 °F (180 °C) upper/lower heat.

For the dough, mix the margarine, eggs and sugar.

Then add the remaining ingredients and stir. Then pour in enough water and work it in until the dough has a smooth consistency (approx. 100 ml, a little more if necessary).

Spread the dough on a large baking tray lined with baking paper and bake at 350 °F (180 °C) for about 20 minutes.

 
Then cut the base into 3 strips of equal width and let cool.

Mix margarine, powdered sugar and vanilla until the cream is as smooth as possible.

Spread half of the cream on the first layer, place the second layer on top and spread the rest of the cream on the second layer. Finally, place the third layer on top of the cake.

Let the cake rest in the fridge for at least 24 hours before serving.
 
Store the finished cake in a cool place.

[Translated from here.]