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Apple Cake I

Apple Cake I from Erken's Stor kokebok 1914: layers of apple purée (1 kg apples, butter, sugar, boiled in water) and browned crushed rusk, baked 1 hour, served with or without whipped cream.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 471 (falt i det fri)

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About the dish

One of several apple cakes in the dessert chapter of 'Stor kokebok' (1914). The cake is built from layers of apple purée and browned, crushed rusk – a typical thrifty and tasty use of dry bread.

How to make it

  1. 1

    Boil the apples

    Peel the apples and cut them into thin slices. Boil them tender in the water, covered.

  2. 2

    Stir in butter and sugar

    Stir the butter and 100 g sugar vigorously into the hot apple purée. Let the purée cool.

  3. 3

    Brown the rusk

    Fry the crushed rusk together with the rest of the sugar until it is light brown.

  4. 4

    Layer in the mold

    Layer the rusk mixture and the apple purée in a greased mold.

  5. 5

    Bake

    Bake the cake for about 1 hour in a medium-hot oven (about 175 °C (345 °F)).

  6. 6

    Serve

    Serve with or without whipped cream.

Changes from the original

Measurements and units have been modernized (dl instead of an l-fraction, grams kept). The amount of rusk is not given in the original and is estimated in the note. The method is divided into numbered steps in modern Norwegian.

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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. 471) → 1949 (korrekturlest, s. 539)~39% av teksten endretfjernetlagt til
1 kg. epler 225 gr. sukker 100 gr. smør kavringer kavringar ¼ l. vand. Eplerne skrælles, vann. Eplene skrelles, skjæres i tynde tynne skiver og koker i vandet vannet under lok. Naar eplerne lokk. Når eplene er møre, røres smørret smøret og 100 gr. sukker sterkt i. Avkjøles. De støtte kavringer kavringar og resten av sukkeret stekes lysebrunt. Lægges Legges lagvis med eplegrøten i smurt form. Stekes 1 i time. Serveres med eller uten fløtekrem. Til 4 å 6 personer.

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Frequently asked questions

How long should the apple cake bake?
The cake bakes for 1 hour in a greased mold. With boiling the apples and cooling, the total time is around 100 minutes.
What is used instead of flour in this cake?
Crushed rusk. It is mixed with the rest of the sugar and fried light brown, then layered with the apple purée.
How is the apple purée made?
1 kg apples are peeled, cut into thin slices and boiled tender in ¼ liter water, covered. Then 100 g butter and 100 g sugar are stirred in vigorously, and the mass is cooled before being layered in the mold.
What is the cake served with?
It can be served with or without whipped cream. The recipe is from Henriette Schønberg Erken's 'Stor kokebok' (1914), p. 471, and makes 6 servings.

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