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Apple Cake III

Apple cake III from Kogebog for skole og hjem (1900): an almond batter of butter, sugar, blanched ground almonds, egg yolks, stiffly whipped egg white and flour is layered in a tin with a filling of apple sauce and raspberry jam between two layers of batter. Baked ½ hour in a hot oven, served cold with cream. Serves 8.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 224 (falt i det fri)

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About the dish

Den rikeste av bokens tre eplekaker (1900): en mandelrøre som omslutter et fyll av eplegrøt og bringebærsyltetøy. Fremgangsmåten fortsetter på side 225 i originalen.

How to make it

  1. 1

    Make the batter

    Cream the butter white with the sugar. Add the blanched, ground almonds, the egg yolks, the stiffly whipped egg white and finally the flour.

  2. 2

    Layer in the tin

    Place half the batter in a greased tin. Spread a good thick layer of apple sauce and raspberry jam, and cover with the rest of the batter.

  3. 3

    Bake

    Bake in a hot oven for about ½ hour.

  4. 4

    Serve

    Serve cold with whipped cream.

Changes from the original

Ingredienslisten er uten priser i originalen, derfor er cost_1900 null. «Skollede» mandler modernisert til skåldede. Eplegrøt, syltetøy og fløte uten mengde ført opp «etter behov». Halen av fremgangsmåten er hentet fra side 225.

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Frequently asked questions

What does «scalded» almonds mean?
Blanched almonds are almonds dipped in boiling water so the brown skin can easily be rubbed off. They are then ground into almond meal for the batter.
Can I use other jam?
The original uses raspberry jam, but other red berry jam such as redcurrant or strawberry gives a similar tart contrast to the sweet almond batter.

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