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Terter og fylte kaker

3 recipes · Kaker til dessert

3 terter og fylte kaker 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.

  • Alliance Tart (tarte d'alliance)

    Alliance tart from Erken's Stor kokebok 1914: homemade puff pastry baked as a base with a ring and a lattice lid, filled with fruit compote and stiffly whipped cream, topped with toasted almonds and served at once.

  • Macaroon Tart

    Macaroon tart (Erken 1914): an almond macaroon mixture of 350 g almonds, 420 g powdered sugar, and 175 g egg whites; half the mixture as a base, the rest piped in a lattice, baked golden at low heat, and the squares filled with fruit once the tart is cold.

  • Prune Cake

    Erken's prune cake from 1914: a puff pastry base with a lattice top, filled with finely chopped prunes boiled up with sherry, lemon zest and sugar, garnished with icing sugar or whipped cream.