Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Butterdeigskaker

3 recipes · Kaker til dessert

3 butterdeigskaker recipes from the “Big Cookbook,” in the kaker til dessert category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Cream Rolls

    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

    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 (kaldt vann)

    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.