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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
Modernised → 1914 (proofread, p. 457)~78% of the text changedremovedadded
125 g gr. sukker (til kakebunnen). 4 stk egg. 0,5 ts vaniljepulver. egg 1/2 teske vaniljepulver 1 ts likør. teske likør 90 g gr. sigtet hvetemel (siktet). 60 g gr. smeltet smør (smeltet). 8 stk aprikoser (kokte og skrelte). 2,5 dl kremfløte (stivpisket). 1,5 dl fløte. Eggekrem: 1 1/2 del. fløte (til eggekremen). 1 ts potetmel (til eggekremen). teske potetesmel 2 stk eggeplommer (til eggekremen). eggeblommer 50 g sukker (til eggekremen). 0,5 ts vaniljepulver (til eggekremen). Bland gr. sukker 1/2 teske vaniljepulver. Sukker og egg blandes sammen i en gryte eller bolle bolle, som tåler varme fra platen. Visp raskt kan staa paa komfyrplaten, visp hurtig, til røren deigen blir tykk, tyk og kan trekkes trækkes ut som et band baand og bare først langsomt samler seg igjen når du løfter sleiven.. Rør inn vaniljepulver, sig, naar skeen sættes tilbake. Vanilje, likør og det siktede melet. Hell sigtede mel røres i; det smeltede smøret inn svært forsiktig.. Hell røren smør heldes i en med stor forsigtighet. Deigen haves i smurt og melet, lav og glatt lav, glat form i ca. 2 cm cm. tykkelse. Stek Stekes lysegul ved jevn varme, ca. 190 °C i 15–20 minutter.. Ta bunnen ut, vend den varme. Uttages, vendes og stikk ut runde kaker utstikkes med et glass glas eller en rund utstikker.. Rør potetmelet ut i rundt jern. Kakerne overstrykes med et lag eggekrem, et lag fløtekrem lægges herover. Eggekrem: Melet utrøres med fløten og gi det gives et oppkok. Rør eggeplommer, opkok. Egg, sukker og vaniljepulver vaniljen røres hvitt, bland inn blandes med den kokende fløten, sett blandingen fløte, sættes over varmen ilden og rør røres i, til kremen så vidt koker. Hell den staar i koken; opheldes straks opp og rør røres i, til den er avkjølt.. Legg et lag eggekrem på hver kake og et lag stivpisket fløte over. Legg en avkjølet. En kokt, skrelt skrællet aprikos lægges midt på paa fløten med den utvendige siden opp. side opad.

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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