Kremer, fyll og glasur

Apricot marmalade from Erken's Stor kokebok (1914): 500 g dried apricots are soaked overnight with 300 g sugar, cooked tender until the liquid has boiled down and pressed through a sieve. Used as filling/coating on dessert cakes such as the Lucca cake.

Cooked egg custard for cake filling from Erken 1914: 2 dl milk, 2 egg yolks, 15 g sugar, 1 gelatin sheet and 50 g cold butter; brought to a boil and cooled before filling chocolate cakes/éclairs.

Liqueur cream for layer cakes (Erken 1914): egg yolks, sugar, flour, and cream are brought to a boil, cooled, and folded together with stiffly beaten egg whites and liqueur to taste.

A simple cooked nut cream for layer cakes with ground nuts, powdered sugar, egg yolks, flour and milk, cooked to a smooth cream.

Sugar is melted to caramel, blanched almonds stirred in until light brown, cooled on an oiled platter and crushed into nougat powder that is stored dry.

Blanched almonds cut into slivers or chopped and toasted dry in a pan or oven for decorating cakes.

Chocolate icing from Erken 1914: 125 g grated chocolate dissolved in 2–3 tbsp water, mixed with 125 g powdered sugar stirred with 1–2 tbsp water; spread on the cakes with a warm knife. Alternative light icing of powdered sugar and water with vanilla or lemon.

Vanilla pastry cream for layer cakes (Erken 1914): 6 egg yolks and 125 g powdered sugar are whisked, then 25 g flour, ½ vanilla bean, and 5 dl cream are added and cooked, stirring, until smooth.