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Apple Cake II

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. 1

    Prepare the apples

    Peel the apples and cut them into paper-thin slices.

  2. 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. 3

    Bake

    Bake the cake in a hot oven (about 200 °C (390 °F)) for ¾–1 hour.

  4. 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.

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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
1914 (proofread, p. 471) → Modernised~70% of the text changedremovedadded
1½ kg. 1,5 kg epler (skrelles og skjæres i løvtynne skiver). 250 gr. sukker g sukker. 150 gr. g smør (i klatter, litt til formen). 200 gr. kavring. Eplerne skrælles g kavring (støtt/knust). Skrell eplene og skjæres skjær dem i løvtynde skiver, lægges løvtynne skiver.. Smør en form. Legg epleskivene lagvis i smurt form med den støtte støtt kavring, sukker og smørklatter. Underst Nederst og øverst skal det være kavring med litt smør over. Stekes over.. Stek kaken i varm ovn ¾—1 time. (ca. 200 °C) i ¾–1 time.. Serveres varm eller kold kald med fløtekrem eller sukker.

Note on Modernised

Enhetene er modernisert, og «varm ovn» er angitt som ca. 200 °C. Fremgangsmåten er delt i nummererte trinn på moderne norsk.

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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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