This reminds me of an Icelandic stack cake we've made for generations called vinatarta. Shortbread type layers with a prune purée filling that softens the layers after a few days of curing. The cake and filling are flavored with lots of cardamom, cinnamon, vanilla. It slices really well. Ships really well and looks beautifully black and white on the plate. Don't let the prune filling scare you off. Even scaredy cats have been converts. I still have my mother's handwritten recipe. I even entered it in the Sonoma County Fair for my first ever entry and won Best of Show.

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