Published September 25, 2007 by
These Icelandic Christmas delicacies come from the kitchen of Marianna Wendel.
Beat eggs and add sugar, salt, vanilla, and cinnamon. Dissolve the soda in a little boiling water, mix with sour cream, and add to mixture. Add flour and baking powder sifted together. Beat well and gradually stir in the sweet milk. To fry use a crepe pan. Heat and rub with butter, then pour about 1 cup batter on it. Tip pan around until entire bottom is covered. Set back on high heat as quickly as possible, then turn and fry on other side. Stack in a pile, sprinkle with sugar or fold with jam and whipped cream. Makes about 26 cakes.
Mix first 12 ingredients together using only 1 cup of the granulated sugar. Divide dough into seven parts and pat onto baking sheets. Bake at 450cF. or less, until golden. Put layers together with prune filling between. Cut in small squares.
Prune filling: Boil prunes in enough water to cover them, cool, pit, mash. and put back on stove. Bring to boil with 1 cup granulated sugar and part of the water the prunes were boiled in. The mixture must be like thick jam.
Boil the milk. Put the flour on the table and mix with salt and baking powder. Pour the boiling milk over it gradually and mix well. Knead dough until it is glossy and without any cracks. It should not stick to the table and the dough should be tough and solid. Shape into rolls which are divided into equal pieces. Roll the pieces in the palms of the hands to form even cakes that are spread out as thin as possible. The cakes should be round in shape and about the size of a small platter. All kinds of patterns are carved into the cakes with a knife. The cakes are then deep-fried in hot fat until light brown.
This is mainly a North Icelandic dish. It is usually made before Christmas and all members of the family gather together to carve patterns into the cakes.