How long should the apple cake bake?

In a hot oven for ¾–1 hour, that is 45–60 minutes. With preparation the cake takes around 85 minutes in all.

What do the layers consist of?

Paper-thin slices of peeled apples layered in a greased mold with crushed rusk, sugar and dabs of butter. There should be rusk both at the bottom and top, with a little butter over the top.

How much do I need for 8 servings?

1½ kg apples, 250 g sugar, 150 g butter and 200 g rusk.

How is the cake served?

Warm or cold, with whipped cream or just sugar. The recipe is from Henriette Schønberg Erken's 'Stor kokebok' (1914), p. 471.

Apple Cake II

Name: Apple Cake II
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 1.5 kg apples (peeled and cut into paper-thin slices); 250 g sugar; 150 g butter (in dabs, a little for the mold); 200 g rusk (crushed)

Apple Cake II from Erken 1914: paper-thin apple slices layered in a greased mold with 200 g crushed rusk, 250 g sugar and 150 g dabs of butter, baked ¾–1 hour in a hot oven, served warm or cold with whipped cream.

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

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About the dish

A simple 'unpeeled' variant of the apple cake where raw apple slices are layered with crushed rusk, sugar and dabs of butter and baked in the mold – one of Erken's most everyday desserts.

How to make it

1
Prepare the apples
Peel the apples and cut them into paper-thin slices.
2
Layer up
Grease a mold. Layer the apple slices with crushed rusk, sugar and dabs of butter. The bottom and top should be rusk with a little butter over.
3
Bake
Bake the cake in a hot oven (about 200 °C (390 °F)) for ¾–1 hour.
4
Serve
Serve warm or cold with whipped cream or sugar.

Changes from the original

The units have been modernized, and 'hot oven' is given as about 200 °C (390 °F). The method is divided into numbered steps in modern Norwegian.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Smør
- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

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.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 471) → 1949 (korrekturlest, s. 540)~30% av teksten endretfjernetlagt til

1½ kg. epler 250 gr. sukker ~~150~~ 200 gr. smør 200 gr. ~~kavring. Eplerne skrælles~~ kavring Eplene skrelles og skjæres i ~~løvtynde~~ løvtynne skiver, ~~lægges~~ legges lagvis i smurt godt strødd form med sukker, den støtte kavring, ~~sukker~~ og smørklatter. Underst og øverst kavring med litt smør over. Stekes i varm ovn ~~¾—1~~ minst i time. Serveres varm eller kold med fløtekrem eller sukker.

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Frequently asked questions

How long should the apple cake bake?: In a hot oven for ¾–1 hour, that is 45–60 minutes. With preparation the cake takes around 85 minutes in all.
What do the layers consist of?: Paper-thin slices of peeled apples layered in a greased mold with crushed rusk, sugar and dabs of butter. There should be rusk both at the bottom and top, with a little butter over the top.
How much do I need for 8 servings?: 1½ kg apples, 250 g sugar, 150 g butter and 200 g rusk.
How is the cake served?: Warm or cold, with whipped cream or just sugar. The recipe is from Henriette Schønberg Erken's 'Stor kokebok' (1914), p. 471.

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