Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Anne Johanne Cakes

Anne Johanne cakes from Erken's Stor kokebok (1914): thinly rolled puff pastry is cut into 10 cm squares, filled with a mixture of candied citron peel, candied orange peel, ground almonds, sultanas, currants, powdered sugar, and cinnamon, folded into triangles, brushed with egg, and baked golden brown in a hot oven.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 550 (falt i det fri)

Be the first to rate

About the dish

Anne Johanne cakes are a festive puff pastry baked good from the baking chapter of Stor kokebok (1914) — triangular puff pastry pillows with a rich filling of candied citron peel, candied orange peel, almonds, sultanas, and currants. Erken refers to her own puff pastry recipe earlier in the book.

How to make it

  1. 1

    The filling

    Rinse the sultanas and currants and give them a quick boil in boiling water; let them drain. Mix them with finely chopped candied citron peel, finely chopped candied orange peel, blanched and ground almonds, powdered sugar, and cinnamon.

  2. 2

    Roll out the dough

    Roll the puff pastry out thin and cut it into squares of about 10 x 10 cm.

  3. 3

    Fill and fold

    Place a good teaspoon of the mixture diagonally on each square, fold the dough into a triangle, and press the edges firmly together.

  4. 4

    Baking

    Brush the cakes with beaten egg and bake them golden brown in a hot oven, about 210 °C (410 °F) for 12–15 minutes.

Changes from the original

Quantities converted to modern units; "knivsod kanel" (a knife-point of cinnamon) is interpreted as about ¼ tsp. The puff pastry may be made from the recipe or bought ready-made. Oven temperature has been added.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 550) → 1949 (korrekturlest, s. 640)~27% av teksten endretfjernetlagt til
Butterdeig (se side 15) 100 gr. sukat 100 gr. syltede appelsinskal appelsinskall 100 gr. mandler 100 gr. sultanarosiner 100 gr. korinter 100 gr. flormelis 1 knivsod knivsodd kanel egg til oversmøring. Butterdeigen kjevles tyndt tynt ut og skjæres i firkanter firkanter, av ca. 10 cm.s størrelse. Den finhakkede sukat, det finhakkede appelsinskal, appelsinskall, de skoldede, skåldede, malte mandler, de rensede rosiner og korinter, som først har faat fått et opkok i kokende vand, vann, blandes sammen med sukker og kanel. Av denne blanding lægges legges en god teskefuld paa skraa paa teskje full på skrå på deigen, som lægges legges sammen til en trekant, klemmes godt til, pensles med vispet egg og stekes gulbrun i varm ovn.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How large should the puff pastry pieces be?
Roll the puff pastry out thin and cut it into squares of about 10 x 10 cm. The filling is placed diagonally, and the dough is folded into a triangle.
What is the filling made of?
Equal parts (100 g each) of finely chopped candied citron peel, candied orange peel, ground blanched almonds, sultanas, and currants, mixed with 100 g icing sugar and a pinch of cinnamon. The sultanas and currants are cleaned and given a quick boil in boiling water first.
How do the cakes get a nice color?
Press the edges firmly together, brush the triangles with beaten egg, and bake them golden brown in a hot oven.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok of 1914, page 550. It makes about 16 cakes, and the total time is roughly 75 minutes.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!