Bakt dessert

Erken's baked orange soufflé from 1914: a cooked cream-sugar-butter base flavored with orange zest, orange juice and 5 egg yolks, lightened with 3 stiffly whipped egg whites, baked about 30 min in a buttered gratin dish dusted with powdered sugar.

Erken's poor knights (Stor kokebok 1914): finger-thick slices of white bread without crust studded with almond slivers, soaked in 2 eggs whisked with creamy milk, dusted with sugar and cinnamon and fried light golden brown in butter. Served warm with sugar.

Bread and butter pudding: buttered slices of white bread layered in an ovenproof dish with currants, poured over with an egg-milk of 1 egg, 60 g sugar, and 8.5 dl milk, soaked 30 min and baked about 45 min. Served with red sauce or sugar.

Bread pie of stale white bread soaked in milk, layered with currants, poured over with an egg mixture with cream, sprinkled with rusk and melted butter, and baked in the oven.

Erken's bread pudding I of soaked rye bread with egg, sugar, butter, almonds, raisins, and lemon zest, cooked in a water bath and served with red sauce.

Bread pudding of 15 split and buttered buns placed in a mold, poured over with an egg-milk of 6 eggs, 100 g sugar, and 7.5 dl milk, cooked in a water bath in the oven for 1 hour.

A variation of Erken's puff pastry cake (1914) where the filling is cold applesauce instead of prunes; a pre-baked puff pastry base, filling, puff pastry top, egg wash, and sugar.

Erken's fruit omelette (1914): preserved fruit or orange compote with bananas in a buttered dish, topped with whisked egg yolks, ground sweet and bitter almonds, and stiffly beaten egg whites, baked for half an hour; served warm or cold with cream.

Erken's fruit pie (1914): 1 kg apples, ½ kg pears and ½ kg plums layered with sugar in an ovenproof dish, covered with a puff pastry lid with a scalloped edge and five puff pastry leaves, brushed with egg and baked in a hot oven 30–45 min.

White bread pudding: buttered slices of loaf layered in a mold with chopped almonds and lemon zest, covered with a custard of 4 eggs, 120 g sugar, almond drops and 7.5 dl milk, cooked in a water bath for 1–1½ hours or baked 1 hour, served with a red berry sauce.

Erken's cherry fritters (1914): slices of white bread soaked in egg-milk with sugar and orange zest, breaded in macaroon crumbs and rusk crumbs, fried in clarified butter, brushed with jam, and sprinkled with almonds; arranged around a toasted bread base filled with preserved morello cherries, with an optional thickened fruit sauce.

Erken's "Glazed Bread à la Parisienne" from Stor kokebok 1914: 1.5 cm thick slices of white bread sprinkled with icing sugar, glazed in a hot oven, coated with praline, and lightly dried. Arranged in a ring on a platter with thin pineapple points inside and mixed fruit bound with apricot purée and Madeira in the center. Variant with chestnut purée

Erken's gooseberry soufflé from 1914: a purée of cooked unripe gooseberries is stirred into egg yolks whipped with sugar, flavored with lemon zest and vanilla, folded with stiffly whipped egg whites, and baked about 30 minutes in an omelette dish. Served with wine cream or fruit sauce.

A puff pastry cake from Erken's Stor kokebok (1914) with a filling of cooked, sugared prunes between two thinly rolled layers of puff pastry, brushed with egg, baked light brown and dusted with sugar.