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Dessert cakes

3 recipes · Dessert

3 dessert cakes 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's Big Cookbook (1914): thin sponge rounds topped with custard, whipped cream and a poached, peeled apricot.

  • Rice Cake (Risengrynskake)

    Rice cake from Erken 1914: rice porridge cooked in milk with butter, mixed with sugar and eggs, baked in a mold and served with red sauce. Serves 12.

  • Gooseberry cake

    Gooseberry cake from Erken 1914: a compote of unripe gooseberries mixed with cream, rusks and eggs, baked in a mold and served with cream or vanilla sauce.