Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Cream cakes and layer cakes

6 recipes · Dessert cakes

6 cream cakes and layer cakes recipes from the “Big Cookbook,” in the dessert cakes category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Bløtkake (Norwegian Cream Layer Cake)

    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 (gâteau Génoise)

    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

    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.

  • Kransekake (Norwegian almond ring cake)

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

  • Meringue torte

    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

    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.