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Apple Cake with Caramel

Apple cake with caramel from Erken (1914): an almond batter of 250 g each of butter, sugar, and almonds is layered with homemade apple compote made from 2 kg of apples in a baking dish, baked about 30 min in a hot oven, and garnished with whipped cream or served with caramel sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 478 (falt i det fri)

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About the dish

Here Erken suggests an alternative to the usual whipped cream: a caramel sauce, whose recipe follows immediately after in the book. The cake is a layer cake of almond batter and homemade apple compote.

How to make it

  1. 1

    Cook the apple compote

    Peel the apples, remove the cores completely, and cut the apples into small pieces. Put them over the heat with 2 dl water and steam them soft under a lid. Stir now and then and add sugar to taste – not too much, since the egg batter is sweet.

  2. 2

    Make the almond batter

    Cream the butter and sugar until pale. Add the blanched, ground almonds, the egg yolks, and finally the stiffly beaten egg whites.

  3. 3

    Assemble

    Layer the batter with the apple compote in a greased, ovenproof dish.

  4. 4

    Bake

    Bake in a hot oven (about 180 °C (355 °F)) for about 30 minutes.

  5. 5

    Garnish

    Cool the cake and garnish with stiffly whipped cream. Alternatively, serve it with caramel sauce instead of whipped cream.

Changes from the original

Measurements have been modernized (deciliters, grams). "Pounded almonds" has been changed to ground almonds, "hot oven" estimated at 180 °C (355 °F), and the sugar for the apple compote given to taste as the original states.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 478) → 1949 (korrekturlest, s. 548)~55% av teksten endretfjernetlagt til
250 gr. smør 250 gr. sukker 250 gr. søte mandler 3 eggeblommer eggeplommer 2 eggehviter 3 del. fløte eplegrøt av 2 kg. epler. Rør smør og sukker hvitt, tilsæt tilsett de skoldede, skåldede, støtte mandler, eggeblommerne eggeplommene og tilsidst tilsist de stivvispede eggehviter. Denne deig lægges legges i smurt, ildfast form lagvis med eplegrøten. Til grøten skrælles eplerne, skrelles eplene, kjernehuset tages tas helt væk, vekk, og eplerne eplene skjæres i smaa små stykker, sættes settes over ilden varmen med 2 del. vand vann og dampes møre under lok. lokk. Rør av og til og tilsæt tilsett sukker efter smak; ikke for meget, for eggerøren er jo søt. Kåken Kaken stekes i varm ovn ca. ½ time; avkjøles og pyntes med stivvispet fløte. Istedenfor at å servere fløtekrem som vanlig til eplekaken bør man gjøre et forsøk med følgende karamelsaus. karamellsaus: Karamellsaus til eplekake og eplegrøt: 125 gr. sukker ¾ l. nysilt melk 3 eggeplommer 60 gr. sukker. 125 gr. sukker has i jerngryte og står over varmen til det er pent brunt, — behøver ikke å røres i, før det begynner å brunes; melken helles i, og det gis et godt opkok. Eggeplommene og 60 gr. sukker vispes ½ time, den brunede sukkermelk helles i, alt has tilbake i gryten, settes over varmen og røres i til sausen jevner sig. Kokesskal den ikke.

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Frequently asked questions

How long should the cake bake?
The cake bakes in a hot oven for about half an hour. Allow around 100 minutes in total, since the apples must be steamed soft and the cake cooled before garnishing.
How do I make the apple compote?
Peel 2 kg of apples, remove the cores completely, and cut the apples into small pieces. Steam them soft under a lid with 2 deciliters of water, stir occasionally, and sweeten with sugar to taste – not too much, because the egg batter in the dough is sweet.
What is the batter made of, and how is the cake assembled?
Cream 250 g butter and 250 g sugar until pale, add 250 g blanched, ground sweet almonds, 3 egg yolks, and finally 2 stiffly beaten egg whites. Layer the batter with the apple compote in a greased, ovenproof dish.
What is served with the cake?
The recipe, from Henriette Schønberg Erken's "Stor kokebok" (1914, p. 478), is garnished with stiffly whipped cream – 3 deciliters of cream are listed in the ingredients.

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