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Dessertkake

3 recipes · Dessert

3 dessertkake recipes from the “Big Cookbook,” in the dessert category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Apricot à la Condé

    Apricot à la Condé from Erken 1914: a warm-whisked sponge base is baked thin and cut into round cakes, topped with a cooked custard (cream, potato starch, egg yolks, sugar, vanilla) and stiffly whipped cream, and finished with a poached, peeled apricot.

  • Rice Cake (Risengrynskake)

    Erken's rice cake from 1914: rice porridge cooked in 2.5 l milk with butter, mixed with sugar and 5 eggs, baked in a greased rusk-crumbed mold about 1 hour, and served with red sauce. 12 servings.

  • Gooseberry cake

    Erken's gooseberry cake from 1914: gooseberry compote of unripe berries boiled with sugar and water is mixed with whipped cream, crushed rusks, flour, and egg yolks, folded with stiffly whipped whites, and baked in a mold about 30–45 minutes. Served with cream or vanilla sauce.