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Apple Cake with Almonds

Apple cake with almonds (Erken 1914): an almond-rich egg batter with 400 g almonds and 400 g sugar is placed in a pan with cold apple compote (2 l apples) as filling, baked ¾–1 hour and served with whipped cream or vanilla sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 471 (falt i det fri)

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About the dish

A richer party cake in which an almond-rich batter is filled with cold apple compote. The recipe begins on page 471 and continues on page 472 of "Stor kokebok" (1914).

How to make it

  1. 1

    Cook the apple compote

    Peel and finely slice the apples, cook them soft in the water with sugar to taste. Let the apple compote become completely cold.

  2. 2

    The butter

    Melt the butter, cool it, and cream it until pale.

  3. 3

    The almonds

    Blanch the almonds, dry them, and grind/pound them to a smooth dough.

  4. 4

    Make the batter

    Whisk the egg yolks, egg whites, and 400 g sugar for about ½ hour (or until light and thick in a stand mixer). Stir it into the butter, and add the almonds and the flour.

  5. 5

    Assemble

    Put half the batter in a greased and coated pan, spread the completely cold apple compote over it, and cover with the rest of the batter.

  6. 6

    Bake

    Bake in a hot oven (about 190–200 °C (390 °F)) for ¾–1 hour.

  7. 7

    Serve

    Serve warm or cold with whipped cream or vanilla sauce.

Changes from the original

Units have been modernized (dl, grams), and "hot oven" is given as about 190–200 °C (390 °F). The almonds can be ground in a food processor instead of in a mortar. The amount of butter in the original is uncertain due to OCR and has been kept at 40 g. The method has been divided into numbered steps.

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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
Modernised → 1914 (proofread, p. 471)~81% of the text changedremovedadded
400 g gr. søte mandler (skåldes og males/støtes til jevn masse). 2 stk bitre mandler (eller noen dråper mandelessens). 6 stk eggeplommer. eggeblommer 4 stk eggehviter. eggehviter 400 g gr. sukker (til deigen). 15 g hvetemel. gr. hvetemel 40 g gr. smør (smeltes og avkjøles; mengden er usikker i kilden). 2 l oppskårne l. opskaarne epler (skrelte og finskårne). 1 dl vann (til eplegrøten). sukker (til eplegrøten, etter smak). Skrell og finskjær eplene, kok dem møre i vannet med sukker etter smak. La eplegrøten bli helt kald.. Smelt smøret, avkjøl det del. vand sukker. Smørret smeltes, avkjøles og rør det hvitt.. Skåld mandlene, tørk dem røres hvitt. De skoldede mandler tørres, males og mal/støt dem støtes i morter til en jevn deig.. Visp eggeplommer, deig. Eggeblommer, eggehviter og 400 g gr. sukker i ca. vispes ½ time (eller til lys og tykk masse i kjøkkenmaskin). Rør det inn time, røres derefter i smøret, smørret, tilsættes mandlerne og tilsett mandlene melet. I en smurt og melet.. Legg strøet form lægges halvparten av deigen deigen, herpaa lægges de skrællede, finskaarne epler, kokt i en smurt vandet og strødd form, legg den helt kalde tilsat sukker efter smak; eplegrøten over, og dekk med skal være helt kold, naar den lægges i; resten av deigen.. Stek den lægges over. Steker i varm ovn (ca. 190–200 °C) i ¾–1 time.. Serveres ¾—1 time. Kaken serveres varm eller kald kold med fløteskum eller vaniljesaus.

Note on Modernised

Enheter er modernisert (dl, gram), «varm ovn» er angitt som ca. 190–200 °C. Mandlene kan males i kjøkkenmaskin i stedet for i morter. Smørmengden i originalen er OCR-usikker og er beholdt som 40 g. Fremgangsmåten er delt i nummererte trinn.

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Frequently asked questions

How long should the cake bake?
The cake bakes in a hot oven for ¾–1 hour. With preparation (almonds, whisking the egg batter for ½ hour, and cooling the apple compote), the total time is around 2.5 hours.
Why must the apple compote be completely cold?
The recipe is clear that the apple compote must be completely cold when placed between the batter layers – warm compote would make the almond batter soggy and prevent even baking. The apples are peeled, finely sliced, and cooked in 1 deciliter of water with sugar to taste.
What is the cake served with?
The cake is served warm or cold with whipped cream or vanilla sauce. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 471, and makes about 10 servings.
What is the point of the two bitter almonds?
The 2 bitter almonds are used together with the 400 grams of sweet almonds to give the cake a more pronounced almond flavor. All the almonds are blanched, dried, ground, and pounded in a mortar to a smooth dough.

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