Apple cake of butter, sugar, flour, eggs and baking powder, with apple slices on the base and dough strips over, baked about half an hour. From Erken’s Stor kokebok (1949), p. 540.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 540 (falt i det fri)
A simple apple cake built like a tart: the apple slices are laid like roof tiles and covered with strips of the same dough.
Make the dough
Wash the butter and cream it with the sugar. Add the eggs and the flour mixed with the baking powder.
Roll out
Roll out most of the dough about 1 cm thick and line a round greased tin with it, a little up the sides.
Add the apples
Peel the apples and cut into wedges about ½ cm thick. Lay them on the base like roof tiles, overlapping.
Add strips and bake
Roll out the rest of the dough and lay it over as strips. Bake at good heat (about 200 °C (390 °F) / 390 °F) for about 30 minutes.
«Wash the butter» is kept. «Good heat» is read as about 200 °C (390 °F); servings are estimated at 8.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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