Vinarterta

In a large mixing bowl, cream together the butter and sugar until light and fluffy, then beat in the eggs one at a time along with the vanilla extract.

Gradually sift in the flour and baking powder, mixing until a firm but pliable dough forms. If the dough is too sticky, add a small amount of flour until it holds its shape.

Divide the dough into equal portions, wrap each in plastic wrap, and refrigerate to allow the dough to firm up and rest.

Preheat your oven to 375°F (190°C) and lightly grease or line several round cake pans or baking sheets with parchment paper.

Roll each portion of dough out into thin, even rounds approximately 1/8 inch thick to match the size of your chosen pan, then place each round on the prepared baking surface.

Bake each layer individually in the preheated oven until the edges are just lightly golden and the surface is set but not browned, then transfer to a wire rack to cool completely.

Once all layers are fully cooled, stack them on a serving plate, spreading an even layer of spiced prune or cardamom filling between each shortbread layer.

Wrap the assembled Vinarterta tightly and allow it to rest at room temperature or in the refrigerator for at least 24 hours so the layers meld together before slicing and serving.