Kaker til dessert

Apricot marmalade from Erken's Stor kokebok (1914): 500 g dried apricots are soaked overnight with 300 g sugar, cooked tender until the liquid has boiled down and pressed through a sieve. Used as filling/coating on dessert cakes such as the Lucca cake.

Cooked egg custard for cake filling from Erken 1914: 2 dl milk, 2 egg yolks, 15 g sugar, 1 gelatin sheet and 50 g cold butter; brought to a boil and cooled before filling chocolate cakes/éclairs.

Liqueur cream for layer cakes (Erken 1914): egg yolks, sugar, flour, and cream are brought to a boil, cooled, and folded together with stiffly 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 from Erken (1914): a shortcrust of 250 g flour, 180 g butter, 200 g sugar, and 2 egg yolks pressed into small fluted molds, baked light golden, and filled with fresh berries or jam and a little whipped cream.

Linser from Erken 1914: a shortcrust of 250 g flour, 150 g butter, 50 g sugar, and 2 egg yolks is pressed into small molds, filled with cooled custard of 2 egg yolks, 25 g sugar, 1 tsp flour, and 2 dl milk, covered with a thin dough lid, and baked.

Marrow pasties from Erken 1914: a puff-pastry-like dough of 250 g flour, 1/4 dl cognac, 1 1/4 dl water, 1 egg and 250 g butter is pressed into small molds, filled with almond filling of 250 g sweet and 10 g bitter almonds, 375 g confectioners' sugar and 8 stiffly beaten egg whites, garnished with dough strips in a cross and baked about 30 minutes in a hot oven.

Rum cakes from Erken's Stor kokebok 1914: small molded cakes with a puff-pastry-like base (125 g butter, 125 g flour, ½ dl water), a filling of vanilla custard and a lid of rum dough (125 g flour, 30 g sugar, egg, baker's ammonia, rum), baked at moderate heat and brushed with a rum glaze of powdered sugar and rum.

Lemon fanchonettes from Erken 1914: small puff pastry shells baked over the outside of fluted molds, filled with a cooked lemon cream of cornstarch, butter, sugar, egg yolks, and lemon, topped with meringue and lightly browned.

Erken's chocolate éclairs from 1914: choux pastry of 2.5 dl water, 125 g butter, 125 g flour, and 4 small eggs, piped into 10–15 cm bars, baked about 30 min, split lengthwise, filled with cooked cream, and covered with chocolate icing.

Erken's bløtkake from 1914: a sponge base of 5 eggs, 260 g sugar, 1 dl water, 200 g flour and baking powder, baked about 1 hour, split into 2–3 layers, moistened with sherry or liqueur and filled with a boiled cream of potato starch, wheat flour, cream, egg yolks, egg and sugar. Glazed and decorated with jam.

Génoise cake with three kneaded shortcrust layers baked light brown, put together with a cooked vanilla cream of cream, flour, powdered sugar and egg yolks, and covered with icing or whipped cream.

Dahlia cake from Erken 1914: a light creamed cake of 100 g butter, 100 g powdered sugar, 3 eggs, 100 g flour and baking powder, baked as three thin layers, put together with vanilla cream and jam and decorated with whipped cream.

Classic kransekake of ground sweet and bitter almonds, powdered sugar and egg whites; the dough is warmed until lukewarm, piped into rings or bars, baked pale golden and assembled with a sugar glaze and confections.

Erken's meringue torte from Stor kokebok (1914): three meringue layers of 12 egg whites and 750 g confectioners' sugar dried in a warm oven and layered with cream whipped with vanilla sugar; garnished with fruit jelly or pistachios. Can also be shaped into meringue shells filled with cream or ice cream.

Walnut cake from Erken 1914: egg yolks, 2 tbsp water and 225 g confectioners' sugar beaten thick; 100 g ground walnuts, 50 g flour with baking powder and 40 g potato starch folded in with stiffly beaten whites. Baked 40 minutes in a round loose-bottomed pan, split into 2 layers and filled with cream of 6 dl cream, 30 g sugar and chopped

Fruit Cake I from Erken 1914: a shortcrust base of 375 g flour, 250 g butter, 125 g sugar and 2 eggs is baked light brown, topped with fresh berries scalded in sugar syrup, cooled and steeped in liqueur, covered with stiffly whipped cream and chopped pistachios, served with cream sauce.

Duchess cake from Erken's Stor kokebok (1914), p. 518: an airy sponge base of 6 eggs, 200 g sugar, 150 g flour and 1 tsp baking powder, baked in a round tin, split into three layers with an almond cream of whipped cream, almonds, sugar and vanilla, covered with lemon sugar glaze and decorated with whipped cream, optionally choux puffs with pistachios.

Almond cake with lemon cream from Erken's Stor kokebok (1914), page 520: an almond base of 150 g ground almonds, 75 g potato flour, 300 g powdered sugar, and 6 eggs baked in a loaf pan about 40 min, split into two layers with a cooked lemon cream of lemon, sugar, white wine, water, egg yolks, and cream, decorated with preserved fruit and whipped cream or m

Lemon tart from Erken's Stor kokebok 1914: paper-thin lemon slices steep in sugar for 12 hours and are cooked 20 minutes, then laid in a puff-pastry-lined pan under an airy mixture of 6 eggs, 250 g powdered sugar and 250 g almonds ground with vanilla, and baked 1 hour in a hot oven.

Alliance tart from Erken's Stor kokebok 1914: homemade puff pastry baked as a base with a ring and a lattice lid, filled with fruit compote and stiffly whipped cream, topped with toasted almonds and served at once.

Macaroon tart (Erken 1914): an almond macaroon mixture of 350 g almonds, 420 g powdered sugar, and 175 g egg whites; half the mixture as a base, the rest piped in a lattice, baked golden at low heat, and the squares filled with fruit once the tart is cold.

Erken's prune cake from 1914: a puff pastry base with a lattice top, filled with finely chopped prunes boiled up with sherry, lemon zest and sugar, garnished with icing sugar or whipped cream.

Orange cake from Erken 1914: whip 3 eggs and 140 g sugar until thick, stir in grated orange zest, fold in 170 g flour with 1 tsp baking powder. Bake about 20 minutes in a hot oven and glaze when cold with 225 g powdered sugar mixed with the orange juice.

Banana cake from Erken's Stor kokebok 1914: a butter cake of 160 g butter, 200 g sugar, 2 eggs, 1.5 dl milk, 200 g flour and baking powder, baked in a loaf pan and decorated with split bananas and cream or meringue.

Lucca cake from Erken's Stor kokebok (1914): a rich chocolate loaf cake of 250 g butter, 8 eggs, 200 g sugar, 200 g melted chocolate, lemon sugar and 125 g flour, baked about 1 hour, covered with apricot jam and stiffly whipped cream.

Cream rolls from Erken's Stor kokebok (1914): a simple puff pastry of 125 g butter, 125 g flour, and about 1 dl cold water is rolled out four times, cut into strips, wrapped around tubes, brushed with egg and confectioners' sugar, baked light brown, and filled with vanilla cream of 4 dl whipped cream once completely cold.

Cream tartlets from Erken (1914): small puff-pastry-lined molds filled with a cooked cream of 60 g ground almonds, 60 g powdered sugar, 2 egg yolks, 2.5 dl cream and 1 tbsp orange juice, baked pale golden in a hot oven.

Napoleon slices from Erken's Stor kokebok (1914): homemade puff pastry of 125 g butter, 125 g flour and 1 dl water, rolled thin, cut into strips, baked light golden, sandwiched with cream and glazed.

Erken's Fruit Cake II (1914): a simple kneaded dough of 120 g flour, baking powder, butter, sugar and water, divided into two layers with fruit compote or jam in between, baked about 45 min in a hot oven, served warm with sugar or cold with whipped cream.

Pears à la bonne femme from Erken (1914): pears steamed tender in a syrup of water, port, sugar, and orange peel, cooled and set on cut-out sponge-cake rounds, decorated with piped chantilly cream.

Rosette cookies from Erken's Stor kokebok (1914): a thin batter of 100 g wheat flour, 2.5 dl milk, egg and 60 g sugar fried on a hot rosette iron in boiling lard and served with whipped cream or jam.

Snow balls from Erken (1914): a choux dough of 125 g butter, 2.5 dl water, 250 g flour, and 6 eggs, spooned into hot lard, fried pale golden and rolled in granulated sugar. A "press" variant with 3.5 dl water and 8 eggs, piped and snipped into the fat.