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Fruktkaker og fruktdesserter

2 recipes · Kaker til dessert

2 fruktkaker og fruktdesserter 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.

  • Fruit Cake II

    Erken's Fruit Cake II (1914): a simple kneaded dough of 120 g flour, baking powder, butter, sugar and water, divided into two layers with fruit compote or jam in between, baked about 45 min in a hot oven, served warm with sugar or cold with whipped cream.

  • Pears à la bonne femme

    Pears à la bonne femme from Erken (1914): pears steamed tender in a syrup of water, port, sugar, and orange peel, cooled and set on cut-out sponge-cake rounds, decorated with piped chantilly cream.