Cakes

Children's party cake from Erken (1949): a simple creamed cake split into layers, filled with cream or fruit and decorated with icing and biscuits.

Dream roll: a cocoa swiss roll of eggs, sugar and potato flour with a butter filling of butter, icing sugar and egg yolk. From Erken's Big Cookbook (1949).

Egg white coconut cake: butter, sugar, flour and ten whisked egg whites with coconut and lemon zest. From Erken's Big Cookbook (1949).

Cream horns from Erken's Big Cookbook (1914): a baking-powder dough with butter, egg and cream, filled with jam, shaped into horns and baked with almonds.

Honey cake II: a spiced cake of honey, syrup, candied peel and lemon zest that rises strongly in the tin. From Erken's Big Cookbook (1949).

Honey Cake III from Erken (1914): a large spiced honey cake with 8 eggs, honey, ginger, cloves, pepper, candied peel and orange peel, baked about 1½ hours.

Honey cake with cream from Erken (1914): a whisked egg sponge with honey and spices, split into three layers with buttercream and glazed with cocoa icing.

Honey cake with rye flour: a rich spice cake of honey, cream, rye and wheat flour, candied peel and orange zest. From Erken's Big Cookbook (1949).

Honey cake without honey from Erken (1914): a syrup of orange peel and sugar with butter, milk and spices, baked 1 hour and matured 1–2 weeks.

Kanoner from Erken's Big Cookbook (1914): a thin batter of butter, powdered sugar, flour and egg whites, rolled into tubes and filled with Chantilly cream.

Almond cake: a whisked-egg cake with melted butter, baked in a ring tin and sprinkled with almond slivers after 6 minutes. From Erken's Big Cookbook (1949).

Potato flour cake from Erken's Big Cookbook (1949): eggs and sugar whisked for 45 minutes, with potato flour and baking powder folded in.

Savarin: a ring cake baked in a savarin mould and returned to it with a boiled syrup of water, vanilla, sugar and wine. From Erken's Big Cookbook (1949).