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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 478) → Modernised~82% of the text changedremovedadded
250 gr. g smør (romtemperert). 250 gr. sukker g sukker. 250 gr. g søte mandler (skåldet og finmalt). 3 eggeblommer stk eggeplommer. 2 stk eggehviter (stivpisket). 3 del. dl fløte eplegrøt av (stivpisket, til pynt). 2 kg. epler. Rør smør og kg epler (til eplegrøt). 2 dl vann (til eplegrøten). sukker hvitt, tilsæt de skoldede, støtte mandler, eggeblommerne og tilsidst de stivvispede eggehviter. Denne deig lægges i smurt, ildfast form lagvis med eplegrøten. Til grøten skrælles eplerne, til eplegrøten (etter smak, ikke for mye). Skrell eplene, fjern kjernehuset tages helt væk, og eplerne skjæres skjær eplene i smaa stykker, sættes små stykker. Sett dem over ilden varmen med 2 del. vand dl vann og dampes damp dem møre under lok. lokk. Rør av og til og tilsæt tilsett sukker efter smak; etter smak – ikke for meget, for mye, siden eggerøren er jo søt. Kåken stekes søt.. Rør smør og sukker hvitt. Tilsett de skåldede, malte mandlene, eggeplommene og til sist de stivpiskede eggehvitene.. Legg røren lagvis med eplegrøten i en smurt, ildfast form.. Stek i varm ovn ca. ½ time; avkjøles (ca. 180 °C) i omtrent 30 minutter.. Avkjøl kaken og pyntes pynt med stivvispet stivpisket fløte. Istedenfor at servere fløtekrem som vanlig til eplekaken bør man gjøre et forsøk Alternativt serveres den med følgende karamelsaus. karamellsaus i stedet for fløtekrem.

Note on Modernised

Mål er modernisert (desiliter, gram). «Støtte mandler» er endret til malte mandler, «varm ovn» anslått til 180 °C, og sukker til eplegrøten angitt etter smak slik originalen sier.

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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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