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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 647) → Modernised~84% of the text changedremovedadded
Ingredienser: 100 gr. hvetemel g hvetemel. 30 gr. sukker g sukker. 100 gr. g smør (kaldt). 1 eggeplomme Mandelmasse: stk eggeplomme. 100 gr. g søte mandler (til mandelmassen). 100 gr. flormelis 3/4 eggekvite 3/4 del. syltetøi Glasur: g melis (til mandelmassen). 1 stk eggehvite (til mandelmassen). 0,25 dl syltetøy eller gelé. 25 gr. flormelis 3/4 teskje g melis (til glasur). 0,5 ts vann 3/4 teskje (til glasur). sitronsaft Melet siktes, smuldres (noen dråper til glasuren). Sikt melet og smuldre det med smøret, tilsettes smøret. Tilsett sukker og eggeplommen; eggeplomme og arbeid deigen arbeides jevn; står koldt 1 å 2 timer. Mandlene skåldes jevn. La den stå kaldt i 1–2 timer.. Skåld og males, støtes mal mandlene. Støt dem med sukkeret melisen og litt av eggekviten eggehviten til en fin deig; masse. Visp resten av eggekviten vispes eggehviten stiv og kas i. Deigen kjevles bland den inn.. Kjevle deigen tynt ut, utstikkes ut og stikk ut runde kaker på ca. 6 cm med rundt jern utstikker eller glass (6 cm. i tverrsnitt), legges glass. Legg dem på smurt plate. Mandeldeigen sprøites stekeplate.. Sprøyt mandelmassen i en krans omkring langs kanten av hver kake (ca. 2½ cm. i tverrsnitt), cm bred) og midt i hver krans legges legg litt syltetøi syltetøy eller gelé. Stekes gelé i ikke for varm ovn. Syltetøiet glaseres. midten.. Stek kakene ved ca. 175 °C i 10–12 minutter, til de er lysegule.. Rør melis med vann og noen dråper sitronsaft til en tykk glasur og pensle den over syltetøyet.

Note on Modernised

Mengder er satt i moderne mål (gram, dl, ts). «Flormelis» er beholdt som melis/melisstrø, og fremgangsmåten er delt i nummererte trinn. Ovnstemperatur er anslått til 175 °C («ikke for varm ovn»).

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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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