Desserkaker

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.