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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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From19141949Modernised
To19141949Modernised
1949 (proofread, p. 520) → Modernised~77% of the text changedremovedadded
125 gr. g sukker (til kakebunnen). 4 egg ½ teskje vaniljepulver stk egg. 0,5 ts vaniljepulver. 1 teskje likør ts likør. 90 gr. siktet g hvetemel (siktet). 60 gr. smeltet g smør (smeltet). 8 stk aprikoser fløte. Sukker (kokte og skrelte). 2,5 dl kremfløte (stivpisket). 1,5 dl fløte (til eggekremen). 1 ts potetmel (til eggekremen). 2 stk eggeplommer (til eggekremen). 50 g sukker (til eggekremen). 0,5 ts vaniljepulver (til eggekremen). Bland sukker og egg blandes sammen i en gryte eller bolle, bolle som kan stå på komfyrplaten, visp hurtig tåler varme fra platen. Visp raskt til deigen røren blir tykk og tykk, kan trekkes ut som bånd, et band og først bare langsomt samler sig seg igjen når skjeen settes tilbake. Vanilje, du løfter sleiven.. Rør inn vaniljepulver, likør og det siktede mel røres i; melet. Hell det smeltede smør helles i med stor forsiktighet. Deigen has smøret inn svært forsiktig.. Hell røren i en smurt og melet, lav, lav og glatt form i ca. 2 cm. cm tykkelse. Stekes Stek lysegul ved jevn varme. Uttas, vendes varme, ca. 190 °C i 15–20 minutter.. Ta bunnen ut, vend den og utstikkes stikk ut runde kaker med et glass eller rundt jern. Kakene overstrykes med et lag eggekrem, et lag fløtekrem legges herover. Eggekrem: ¼ del. fløte 1 teskje potetesmel 1 egg 1 spiseskje sukker ½ teskje vaniljepulver. Melet utrøres med en rund utstikker.. Rør potetmelet ut i fløten og gis gi det et opkok. Egg, oppkok. Rør eggeplommer, sukker og vaniljen røres vaniljepulver hvitt, blandes med bland inn den kokende fløte, settes fløten, sett blandingen over varmen og røres i, rør til kremen står i koken; ophelles så vidt koker. Hell den straks opp og røres i rør til den er avkjølet. En avkjølt.. Legg et lag eggekrem på hver kake og et lag stivpisket fløte over. Legg en kokt, skrellet skrelt aprikos legges midt på fløten med den utvendige side opad. siden opp.

Note on Modernised

Mål er beholdt men modernisert i skrivemåte (del. = dl, potetesmel = potetmel). Steketemperatur er anslått til 190 °C, som svarer til originalens «jevn varme», og antall aprikoser/porsjoner er presisert. Fremgangsmåten er delt i nummererte trinn.

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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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