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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)

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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.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 640) → Modernised~82% of the text changedremovedadded
Butterdeig 600 g butterdeig (Erken: se hennes egen butterdeigsoppskrift; ferdig butterdeig kan brukes). 100 gr. g sukat (finhakket). 100 gr. syltede g syltet appelsinskall (finhakket). 100 gr. g mandler (skåldet og malt). 100 gr. g sultanarosiner (rensede). 100 gr. g korinter (rensede). 100 gr. flormelis 1 knivsodd g melis (originalen: flormelis). 0,25 ts kanel (originalen: 1 knivsodd). 1 stk egg til oversmøring. Butterdeigen kjevles tynt ut (til pensling). Skyll rosiner og skjæres korinter og gi dem et oppkok i firkanter, av ca. 10 cm.s størrelse. Den finhakkede kokende vann; la dem renne av. Bland dem med finhakket sukat, det finhakkede finhakket syltet appelsinskall, de skåldede, skåldede og malte mandler, de rensede rosiner melis og korinter, som først har fått et opkok i kokende vann, blandes sammen med sukker kanel.. Kjevle butterdeigen tynt ut og kanel. Av denne blanding legges skjær den i firkanter på omkring 10 x 10 cm.. Legg en god teskje full av blandingen på skrå på deigen, som legges hver firkant, brett deigen sammen til en trekant, klemmes trekant og klem kantene godt til, pensles sammen.. Pensle kakene med vispet sammenpisket egg og stekes gulbrun stek dem gyllenbrune i varm ovn. ovn, ca. 210 °C i 12–15 minutter.

Note on Modernised

Mengder omregnet til moderne enheter; «knivsod kanel» er tolket som ca. ¼ ts. Butterdeigen kan lages efter oppskrift eller kjøpes ferdig. Ovnstemperatur er lagt til.

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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.

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