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Apricot à la Condé

Apricot à la Condé from Erken 1914: a warm-whisked sponge base is baked thin and cut into round cakes, topped with a cooked custard (cream, potato starch, egg yolks, sugar, vanilla) and stiffly whipped cream, and finished with a poached, peeled apricot.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 457 (falt i det fri)

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About the dish

"À la Condé" is a classic French dessert term. Erken builds it up from a warm-whisked sponge base (genoise) cut into round cakes, topped with custard and whipped cream and crowned with an apricot. The recipe spans pages 457–458 of Stor kokebok.

How to make it

  1. 1

    Warm-whisk the egg foam

    Combine the sugar and eggs in a saucepan or bowl that can withstand heat from the burner. Whisk briskly until the batter becomes thick, can be drawn out in a ribbon and only slowly settles back together when you lift the spatula.

  2. 2

    Fold in flour and butter

    Stir in the vanilla powder, liqueur and the sifted flour. Pour in the melted butter very carefully.

  3. 3

    Bake the base

    Pour the batter into a greased and floured, low, smooth pan to about 2 cm thickness. Bake light yellow at even heat, about 190 °C (375 °F) for 15–20 minutes.

  4. 4

    Cut out the cakes

    Take out the base, turn it over and cut out round cakes with a glass or a round cutter.

  5. 5

    Cook the custard

    Stir the potato starch into the cream and bring it to a boil. Beat the egg yolks, sugar and vanilla powder until pale, mix in the boiling cream, set the mixture over the heat and stir until the custard just barely boils. Pour it out at once and stir until cooled.

  6. 6

    Assemble

    Place a layer of custard on each cake and a layer of stiffly whipped cream on top. Set a poached, peeled apricot in the middle of the cream with the outer side up.

Changes from the original

Measurements are kept but modernized in spelling (del. = dl, potetesmel = potato starch). The baking temperature is estimated at 190 °C (375 °F), corresponding to the original's "even heat," and the number of apricots/servings is specified. The method is divided into numbered steps.

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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. 520) → 1914 (proofread, p. 457)~41% of the text changedremovedadded
125 gr. sukker 4 egg ½ teskje 1/2 teske vaniljepulver 1 teskje teske likør 90 gr. siktet sigtet hvetemel 60 gr. smeltet smør aprikoser fløte. Eggekrem: 1 1/2 del. fløte 1 teske potetesmel 2 eggeblommer 50 gr. sukker 1/2 teske vaniljepulver. Sukker og egg blandes sammen i en gryte eller bolle, som kan stå på staa paa komfyrplaten, visp hurtig hurtig, til deigen blir tykk tyk og kan trekkes trækkes ut som bånd, baand og først langsomt samler sig når skjeen settes sig, naar skeen sættes tilbake. Vanilje, likør og det siktede sigtede mel røres i; det smeltede smør helles heldes i med stor forsiktighet. forsigtighet. Deigen has haves i smurt og melet, lav, glatt glat form i ca. 2 cm. tykkelse. Stekes lysegul ved jevn varme. Uttas, Uttages, vendes og utstikkes med glass glas eller rundt jern. Kakene Kakerne overstrykes med et lag eggekrem, et lag fløtekrem legges lægges herover. Eggekrem: ¼ del. fløte 1 teskje potetesmel 1 egg 1 spiseskje sukker ½ teskje vaniljepulver. Melet utrøres med fløten og gis gives et opkok. Egg, sukker og vaniljen røres hvitt, blandes med den kokende fløte, settes sættes over varmen ilden og røres i, til kremen står staar i koken; ophelles opheldes straks og røres i i, til den er avkjølet. En kokt, skrellet skrællet aprikos legges lægges midt på paa fløten med den utvendige side opad.

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Frequently asked questions

What are the main elements of this dessert?
An airy sponge base (125 g sugar, 4 eggs, 90 g sifted wheat flour, 60 g melted butter, vanilla and liqueur) baked in a low pan about 2 cm thick, cut into round cakes, and built up with custard, apricots and cream.
How do I know the egg foam is fully whisked?
The sugar and eggs are whisked quickly over heat (a saucepan or bowl on the burner) until the batter is thick and can be drawn out in a ribbon, settling back only slowly when the spoon is set down.
How are the flour and butter mixed in?
Vanilla, liqueur and the sifted flour are stirred in first, and the melted butter is poured in last with great care, so the batter does not collapse.
What is in the custard?
1 1/2 dl cream, 1 tsp potato starch, 2 egg yolks, 50 g sugar and 1/2 tsp vanilla powder.

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