Kaker

Cream horns from Erken's Stor kokebok 1914: a baking-powder dough with butter, egg, and cream, rolled out, filled with jam, shaped into horns, and baked with egg, sugar, and almonds.

Erken's Honey Cake III (1914): a large spiced honey cake with 8 eggs, honey, sugar, ginger, cloves, pepper, baker's ammonia, 2 kg wheat flour, candied peel and bitter-orange peel, baked about 1½ hours in a pan.

Honey cake from Erken's Stor kokebok (1914): a sponge of 3 eggs and 100 g sugar is beaten a long time, mixed with honey, spice, candied peel, lemon zest and flour with baking powder, baked about 30–45 min, split into three layers with buttercream (butter, powdered sugar, egg yolk) and glazed with cocoa icing.

Erken's honey cake without honey (1914): orange peel is soaked for a day and boiled 2 hours with 1 kg sugar into a syrup, mixed with melted butter, milk, cinnamon, cloves, ginger, pepper, candied peel and 1 kg flour with baking powder, baked 1 hour and matured 1–2 weeks.

Kanoner from Erken 1914: thin sheet batter of butter, powdered sugar, flour and stiffly beaten egg whites, cut into strips halfway through baking, rolled over a dowel into tubes and filled with Chantilly cream, optionally glazed.