Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Dessert cakes

4 recipes · Dessert cakes

4 dessert 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.

  • Fruit Cake I

    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

    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

    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 (gâteaux aux citrons)

    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.