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Apple cake II

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration IV. Bagverk, s. 23 (falt i det fri)

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How to make it

  1. 1

    Make the mixture

    Whip the cream stiff. Stir in the crushed rusks, the melted butter, the finely chopped almonds and the sugar.

  2. 2

    Layer

    Put half of the mixture in a well-buttered and breadcrumbed mould. Spread the apple sauce, sweetened to taste, over it and pour the rest of the mixture on top.

  3. 3

    Bake and serve

    Bake in a good hot oven (approx. 200 °C (390 °F)) for 1/2-3/4 hour. Serve with sugar.

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Time machine – what changed?

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

From1904Modernised
To1904Modernised
Modernised → 1904 (proofread, p. 23)~74% of the text changedremovedadded
Æblekage. II. 4 dl fløte. fløde, 15 stk kavringer (knuste). kavringer, 1 dl smør (smeltet). smeltet smør, 50 g mandler (blansjerte, finhakkede). mandler, 100 g sukker. sukker, 1 dyp tallerken eplemos (søtet etter smak). sukker (til servering). Pisk fløten stiv. Rør inn dyb tallerkenfuld æblegrød Fløden stivvispes, irøres de knuste kavringene, stødte kavringer, det smeltede smøret, smør, de skollede, finhakkede mandlene og sukkeret.. Ha halvparten av røren mandler samt sukkeret. Halvparten af denne røre lægges i en godt smurt og strødd form. Legg eplemosen, søtet etter smak, utover strøet form, æblegrøden med sukker efter smag lægges herpaa, og hell resten av af røren over.. Stek heldes over. Steger i godt varm ovn (ca. 200 °C) i ½–¾ ½—¾ time. Server Serveres med sukker til.

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