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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 539) → Modernised~81% of the text changedremovedadded
1 kg. kg epler (skrelles og skjæres i tynne skiver). 225 gr. g sukker (100 g i eplegrøten, resten til kavringen). 100 gr. smør kavringar g smør. 200 g kavring (støtt/knust; mengden er ikke oppgitt i originalen). 2,5 dl vann (originalen: ¼ l. vann. Eplene skrelles, skjæres l). Skrell eplene og skjær dem i tynne skiver og koker skiver. Kok dem møre i vannet under lokk. Når eplene er møre, røres lokk.. Rør smøret og 100 gr. g sukker sterkt i. Avkjøles. De kraftig inn i den varme eplegrøten. La grøten bli kald.. Stek den støtte kavringar og kavringen sammen med resten av sukkeret stekes lysebrunt. Legges lagvis med til den er lysebrun.. Legg kavringblandingen og eplegrøten lagvis i en smurt form. Stekes form.. Stek kaken i time. ca. 1 time i middels varm ovn (ca. 175 °C).. Serveres med eller uten fløtekrem. Til 4 å 6 personer.

Note on Modernised

Mål og enheter er modernisert (dl i stedet for l-brøk, gram beholdt). Mengde kavring er ikke oppgitt i originalen og er anslått i noten. Fremgangsmåten er delt i nummererte trinn på moderne norsk.

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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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