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Tarts and filled cakes

3 recipes · Dessert cakes

3 tarts and filled cakes 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.

  • Alliance Tart (tarte d'alliance)

    Alliance tart from Erken's Big Cookbook (1914): puff pastry with a lattice lid, filled with fruit compote and whipped cream, topped with toasted almonds.

  • Macaroon Tart

    Macaroon tart from Erken 1914: almond macaroon mixture as base and piped lattice, baked golden at low heat, with the squares filled with fruit once cold.

  • Prune Cake

    Erken's prune cake (1914): puff pastry base with a lattice top, filled with chopped prunes boiled with sherry, lemon zest and sugar, and garnished.