Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Doctor's Cake (doktorkake)

Doctor's cake (doktorkake) from Erken 1914 is a simple sponge loaf: 6 eggs and 250 g sugar beaten to a foam, flavored with bitter almond and 200 g sifted wheat flour with ½ tsp baking powder. Baked in a greased and coated tin for about 1 hour in a hot oven.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 554 (falt i det fri)

Be the first to rate

About the dish

A simple, light sponge loaf from the baking chapter of "Stor kokebok" (1914). Beating "in the same direction" for half an hour was necessary before the age of electric mixers.

How to make it

  1. 1

    Beat the sponge

    Beat the eggs and sugar thick and pale, 8-10 minutes with a mixer (in the original, half an hour by hand, always in the same direction).

  2. 2

    Fold in the flour

    Add the almond essence. Sift the wheat flour and baking powder together and fold it in gently.

  3. 3

    Fill the tin

    Pour the batter into a well-greased and coated tin.

  4. 4

    Bake

    Bake in a hot oven, about 175 °C (345 °F), for 45-60 minutes until the cake is baked through. Test with a skewer.

Changes from the original

The beating time is adapted for an electric mixer, almond drops are replaced with bitter almond essence, and the baking temperature is given as about 175 °C (345 °F). The baking time is adjusted to 45-60 minutes.

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. 554) → 1949 (korrekturlest, s. 646)~31% av teksten endretfjernetlagt til
6 egg 250 gr. sukker 200 gr. hvetemel 5 mandeldraaper ½ teske mandeldråper y 2 teskje bakepulver. Eggene og sukkeret vispes ½ 1 time til samme kant, tilsættes mandeldraaperne tilsettes mandeldråpene og det sigtede siktede hvetemel, hvori bakepulveret er utrørt. Stekes i godt smurt og strøet strødd form ca. 1 time i varm ovn.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long should the eggs and sugar be beaten?
For half an hour, and always in the same direction. It is this long beating that gives the cake its lightness, since only ½ teaspoon of baking powder is used.
What ingredients do I need?
6 eggs, 250 g sugar, 200 g wheat flour, 5 almond drops (bitter almond essence) and ½ teaspoon baking powder. The baking powder is stirred into the sifted flour before it is folded in.
How and how long is the cake baked?
In a well-greased and coated tin, about 1 hour in a hot oven. Total time including beating comes to about 80 minutes.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 554. It is considered a simple sponge/pound loaf for about 10 servings.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!