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Cookies

7 recipes · Dessert cakes

7 cookies 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.

  • Lensekaker (Tartlet Shells) II

    Lensekaker II from Erken 1914: shortcrust pressed into small fluted molds, baked light golden and filled with fresh berries or jam and whipped cream.

  • Linser (Custard Tartlets)

    Linser from Erken 1914: shortcrust pressed into small molds, filled with cooled custard of egg yolks and milk, covered with a thin dough lid and baked.

  • Marrow pasties (small pasties with almond filling)

    Marrow pasties from Erken 1914: small molds of puff-pastry-like dough filled with almond filling, decorated with dough strips in a cross and baked hot.

  • Rum Cakes

    Rum cakes from Erken's Big Cookbook (1914): small cakes with a puff-pastry-like base, vanilla custard filling and rum dough lid, brushed with rum glaze.

  • Lemon Fanchonettes

    Lemon fanchonettes from Erken 1914: small puff pastry shells filled with cooked lemon cream of cornstarch, butter and egg, topped with meringue.

  • Chocolate Éclairs (choux pastry with cream and chocolate icing)

    Erken's chocolate éclairs (1914): choux pastry bars baked, split lengthwise, filled with cooked cream and covered with chocolate icing.

  • Cream Puffs (Vannbakkels)

    Cream puffs from Erken 1914: choux pastry baked in a hot oven, cut open when cold and filled with whipped cream with sugar and vanilla, dusted with sugar.