Dessert cakes

Fyrsteterte (prince's tart) from Erken (1949): a buttery shortcrust base with almond filling and a lattice of dough strips, baked pale golden at low heat.

Layer cake custard: a simple vanilla custard of milk, eggs and potato starch, stirred until cool. From Henriette Schønberg Erken's Big Cookbook, 1949.

Almond tart with potato from Erken (1949): almonds and boiled grated potatoes, layered with custard cream and apricot purée, covered with marzipan.

Marble cake from Erken (1949): a creamed butter, sugar and egg batter split into light and dark with cocoa and baked for about 45 minutes at even heat.

Upside-down cake from Erken's Big Cookbook (1949): pineapple slices in melted sugar and butter under an egg batter cooked in a pan, served cold.

Pear cake from Erken's Big Cookbook (1949): egg sponge base, egg cream with pears, almond meringue and glazed pear slices.

Potato cake with rhubarb from Erken (1949): a light cake of boiled potatoes and whisked eggs, layered with rhubarb compote and topped with whipped cream.

Rhubarb tart from Erken's Big Cookbook (1949): shortcrust base with rhubarb compote and a custard of soured cream, eggs and sugar, baked pale golden.

Chocolate cake from Erken (1949): a light whisked sponge in three layers with cocoa buttercream, finished with grated chocolate and chopped nuts.

Spanish dessert cake: seven round shortcrust cakes in graduated sizes, stacked with jam and covered with egg-white glaze. From Erken's Big Cookbook, 1949.

Gooseberry cake: stewed gooseberries under an egg-and-coconut topping, baked for 20–30 minutes and served warm or cold with cream. Erken (1949).

Prune cake II from Erken (1949): Catherine plums stuffed with almond, layered in an egg batter with rusk crumbs and cream, baked, with whipped cream.

Tosca cake: an airy egg sponge with sugar, flour and butter, topped with a cooked almond glaze baked until lightly golden, from Erken's Stor kokebok (1949).