Dessert cakes

Fyrsteterte (prince's tart) from Erken (1949): a buttery shortcrust base with almond filling and a lattice of dough strips, baked pale golden at low heat.

Layer cake custard: a simple vanilla custard of milk, eggs and potato starch, stirred until cool. From Henriette Schønberg Erken's Big Cookbook, 1949.

Almond tart with potato from Erken (1949): almonds and boiled grated potatoes, layered with custard cream and apricot purée, covered with marzipan.

Marble cake from Erken (1949): a creamed butter, sugar and egg batter split into light and dark with cocoa and baked for about 45 minutes at even heat.

Upside-down cake from Erken's Big Cookbook (1949): pineapple slices in melted sugar and butter under an egg batter cooked in a pan, served cold.

Pear cake from Erken's Big Cookbook (1949): egg sponge base, egg cream with pears, almond meringue and glazed pear slices.

Apricot marmalade from Erken's Big Cookbook (1914): dried apricots soaked with sugar, cooked tender and sieved. Used as filling on dessert cakes.

Cooked egg custard for cake filling from Erken 1914: milk, egg yolks, sugar, gelatin and cold butter, boiled and cooled before filling chocolate cakes.

Liqueur cream for layer cakes from Erken (1914): egg yolks, sugar, flour and cream boiled and cooled, folded with beaten egg whites and liqueur to taste.

A simple cooked nut cream for layer cakes with ground nuts, powdered sugar, egg yolks, flour and milk, cooked to a smooth cream.

Sugar is melted to caramel, blanched almonds stirred in until light brown, cooled on an oiled platter and crushed into nougat powder that is stored dry.

Blanched almonds cut into slivers or chopped and toasted dry in a pan or oven for decorating cakes.

Lensekaker II from Erken 1914: shortcrust pressed into small fluted molds, baked light golden and filled with fresh berries or jam and whipped cream.

Linser from Erken 1914: shortcrust pressed into small molds, filled with cooled custard of egg yolks and milk, covered with a thin dough lid and baked.

Marrow pasties from Erken 1914: small molds of puff-pastry-like dough filled with almond filling, decorated with dough strips in a cross and baked hot.

Rum cakes from Erken's Big Cookbook (1914): small cakes with a puff-pastry-like base, vanilla custard filling and rum dough lid, brushed with rum glaze.

Lemon fanchonettes from Erken 1914: small puff pastry shells filled with cooked lemon cream of cornstarch, butter and egg, topped with meringue.

Erken's chocolate éclairs (1914): choux pastry bars baked, split lengthwise, filled with cooked cream and covered with chocolate icing.

Erken's bløtkake (1914): a sponge split into layers, moistened with sherry or liqueur, filled with boiled cream, then glazed and decorated with jam.

Génoise cake from Erken 1914: three shortcrust layers put together with a cooked vanilla cream of cream, flour and egg yolks, covered with icing or cream.

Dahlia cake from Erken 1914: a light creamed cake baked as three thin layers, put together with vanilla cream and jam and decorated with whipped cream.

Classic kransekake from Erken 1914: ground sweet and bitter almonds, powdered sugar and egg whites piped into rings, baked golden and assembled with glaze.

Erken's meringue torte from Big Cookbook (1914): three meringue layers put together with whipped cream and decorated with fruit jelly or pistachios.

Walnut cake from Erken 1914: egg batter with ground walnuts, flour and whipped whites, split into two layers and filled with cream and chopped walnuts.

Fruit Cake I from Erken 1914: a shortcrust base topped with fresh berries steeped in liqueur, covered with whipped cream and pistachios, with cream sauce.

Duchess cake from Erken's Big Cookbook (1914): a sponge in three layers with almond cream, covered with lemon glaze and decorated with whipped cream.

Almond cake with lemon cream from Erken's Big Cookbook (1914): an almond base split in two layers with cooked lemon cream, decorated with preserved fruit.

Lemon cake from Erken's Big Cookbook (1914): sugared lemon slices under an airy almond mixture in a puff-pastry-lined pan, baked in a hot oven.

Alliance tart from Erken's Big Cookbook (1914): puff pastry with a lattice lid, filled with fruit compote and whipped cream, topped with toasted almonds.

Macaroon tart from Erken 1914: almond macaroon mixture as base and piped lattice, baked golden at low heat, with the squares filled with fruit once cold.

Erken's prune cake (1914): puff pastry base with a lattice top, filled with chopped prunes boiled with sherry, lemon zest and sugar, and garnished.

Orange cake from Erken 1914: eggs and sugar whipped thick with grated orange zest and flour, baked in a hot oven and glazed with orange icing.

Banana cake from Erken's Big Cookbook (1914): a butter cake baked in a loaf pan and decorated with split bananas and either cream or meringue.

Lucca cake from Erken's Big Cookbook (1914): a rich chocolate loaf cake with melted chocolate, covered with apricot jam and stiffly whipped cream.

Cream rolls from Erken's Big Cookbook (1914): simple puff pastry wrapped around tubes, baked light brown and filled with vanilla whipped cream when cold.

Cream tartlets from Erken 1914: small puff-pastry-lined molds filled with cooked cream of ground almonds, cream and orange juice, baked pale golden.

Napoleon slices from Erken's Big Cookbook (1914): homemade cold-water puff pastry, rolled thin, baked golden, sandwiched with cream and glazed.

Erken's Fruit Cake II (1914): a simple dough in two layers with fruit compote or jam between, served warm with sugar or cold with whipped cream.

Pears à la bonne femme from Erken 1914: pears steamed tender in port and orange peel syrup, set on sponge rounds and decorated with chantilly cream.

Rosette cookies from Erken's Big Cookbook (1914): a thin batter fried on a rosette iron in boiling lard, served with whipped cream or jam.

Snow balls from Erken 1914: choux dough spooned into hot lard, fried pale golden and rolled in sugar. A “press” variant is piped into the fat.