Bløtkaker og lagkaker

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