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Drammen Cakes (drammenskaker)

Drammen cakes (drammenskaker) from Erken's Stor kokebok 1914: shortcrust bases cut into 6 cm rounds, with a piped ring of almond paste and jam in the middle, baked in a moderate oven and glazed.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 555 (falt i det fri)

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About the dish

Fine, piped almond cakes with jam in the middle, named after the town of Drammen. A typical finer party cake from Erken's chapter on baking.

How to make it

  1. 1

    The dough

    Sift the flour and rub it together with the butter. Add sugar and egg yolk and work the dough smooth. Let it rest in the cold for 1-2 hours.

  2. 2

    Almond paste

    Blanch and grind the almonds. Pound them with the powdered sugar and a little of the egg white to a fine paste. Whip the rest of the egg white stiff and fold it in.

  3. 3

    Cutting out

    Roll the dough out thin and cut out round cakes of about 6 cm with a cutter or glass. Place them on a greased baking sheet.

  4. 4

    Piping and filling

    Pipe the almond paste in a ring along the edge of each cake (about 2½ cm wide) and place a little jam or jelly in the middle.

  5. 5

    Baking

    Bake the cakes at about 175 °C (345 °F) for 10-12 minutes, until they are pale yellow.

  6. 6

    Glazing

    Stir powdered sugar with water and a few drops of lemon juice to a thick glaze and brush it over the jam.

Changes from the original

Quantities are given in modern measures (grams, dl, tsp). "Flormelis" is kept as powdered sugar, and the method is divided into numbered steps. The oven temperature is estimated at 175 °C (345 °F) ("not too hot an oven").

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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. 555) → 1949 (korrekturlest, s. 647)~42% av teksten endretfjernetlagt til
Ingredienser: 100 gr. hvetemel 30 gr. sukker 100 gr. smør 1 eggeblomme. eggeplomme Mandelmasse: 100 gr. søte mandler 100 gr. flormelis 1 eggehvite. ¼ 3/4 eggekvite 3/4 del. syltetøi. Glassur: syltetøi Glasur: 25 gr. flormelis ½ teske vand — citronsaft. 3/4 teskje vann 3/4 teskje sitronsaft Melet sigtes, siktes, smuldres med smørret, tilsættes smøret, tilsettes sukker og eggeblommen; eggeplommen; deigen arbeides jevn; staar står koldt 1 à å 2 timer. Mandlerne skoldes Mandlene skåldes og males, støtes med sukkeret og litt av eggehviten eggekviten til en fin deig; resten av eggehviten eggekviten vispes stiv og haves kas i. Deigen kjevles tyndt tynt ut, utstikkes med rundt jern eller glas glass (6 cm. i tversnit), lægges paa tverrsnitt), legges på smurt plate. Mandeldeigen sprøites i krans omkring (ca. 2½ cm. i tversnit) tverrsnitt), og midt i hver krans lægges legges litt syltetøi eller gele. gelé. Stekes i ikke for varm ovn. Syltetøiet glasseres. glaseres.

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Frequently asked questions

Why must the dough rest in the cold before rolling out?
The shortcrust of flour, butter, sugar and egg yolk should rest in the cold for 1-2 hours. It then becomes firmer and easier to roll out thin and cut out without sticking or shrinking.
How large should the cakes be?
The dough is rolled thin and cut out with a round cutter or glass about 6 cm across. The almond paste is piped as a ring around the edge, about 2½ cm wide, and jam or jelly is placed in the center.
How do I make the almond paste?
100 g sweet almonds are blanched and ground, then pounded with 100 g powdered sugar and a little of the egg white to a fine paste. The rest of the egg white is whipped stiff and folded in.
What oven temperature is right?
The recipe from Stor kokebok (1914, p. 555) says "not too hot an oven" - moderate heat, so the almond ring does not scorch before the cake is baked through.

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