Småkaker

Lensekaker from Erken (1914): a shortcrust of 250 g flour, 180 g butter, 200 g sugar, and 2 egg yolks pressed into small fluted molds, baked light golden, and filled with fresh berries or jam and a little whipped cream.

Linser from Erken 1914: a shortcrust of 250 g flour, 150 g butter, 50 g sugar, and 2 egg yolks is pressed into small molds, filled with cooled custard of 2 egg yolks, 25 g sugar, 1 tsp flour, and 2 dl milk, covered with a thin dough lid, and baked.

Marrow pasties from Erken 1914: a puff-pastry-like dough of 250 g flour, 1/4 dl cognac, 1 1/4 dl water, 1 egg and 250 g butter is pressed into small molds, filled with almond filling of 250 g sweet and 10 g bitter almonds, 375 g confectioners' sugar and 8 stiffly beaten egg whites, garnished with dough strips in a cross and baked about 30 minutes in a hot oven.

Rum cakes from Erken's Stor kokebok 1914: small molded cakes with a puff-pastry-like base (125 g butter, 125 g flour, ½ dl water), a filling of vanilla custard and a lid of rum dough (125 g flour, 30 g sugar, egg, baker's ammonia, rum), baked at moderate heat and brushed with a rum glaze of powdered sugar and rum.

Lemon fanchonettes from Erken 1914: small puff pastry shells baked over the outside of fluted molds, filled with a cooked lemon cream of cornstarch, butter, sugar, egg yolks, and lemon, topped with meringue and lightly browned.

Erken's chocolate éclairs from 1914: choux pastry of 2.5 dl water, 125 g butter, 125 g flour, and 4 small eggs, piped into 10–15 cm bars, baked about 30 min, split lengthwise, filled with cooked cream, and covered with chocolate icing.

Cream puffs from Erken 1914: choux pastry of 50 g butter, 2.5 dl water, 100 g flour, and 4 small eggs is spooned onto a sheet with a dessert spoon and baked in a hot oven; the cold puffs are cut open, emptied, and filled with whipped cream sweetened with sugar and vanilla, then dusted with powdered sugar.