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Apple Cake with Rum

Erken's apple cake with rum (1914): a round pan lined with puff pastry, filled with wafer-thin apple slices layered with sugar and butter, covered with a pastry lid, brushed with egg, and baked about 1 hour. Cooled, dusted thickly with powdered sugar, and flambéed with lukewarm rum at serving.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 477 (falt i det fri)

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About the dish

A flambéed apple cake from the dessert chapter of "Stor kokebok" (1914). Puff pastry made with half a pound of butter was a luxury, and the burning rum at serving belonged to the festive effects of the era.

How to make it

  1. 1

    Line the pan

    Roll out the puff pastry and line a round springform pan with a loose base with it. Cut out a lid from the rest of the dough, the same size as the surface of the pan.

  2. 2

    Fill with apples

    Peel the apples and cut them into wafer-thin slices. Layer them in the pan with sugar and thin slices of butter between the layers. The pan must be well filled with apples.

  3. 3

    Add the lid

    Place the pastry lid on top and press it firmly around the edge. Brush the cake with beaten egg.

  4. 4

    Bake

    Bake the cake about 1 hour in a hot oven (about 200 °C (390 °F), later 180 °C (355 °F) if it gets too dark).

  5. 5

    Cool and garnish

    Let the cake cool well and carefully remove it from the pan. Dust a thick layer of powdered sugar over it.

  6. 6

    Flambé

    Warm the rum until lukewarm, pour it over the cake, and light it at the moment the cake is to be served. Be careful with the open flame.

Changes from the original

Puff pastry is given as ready-made puff pastry (or homemade from 250 g butter). Measurements have been converted to modern units, "flormelis" to powdered sugar, "rum" to rum, and oven heat given in degrees. The method is written in modern language, with a safety note for flambéing.

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 477) → 1949 (korrekturlest, s. 547)~40% av teksten endretfjernetlagt til
Butterdeig av 1/4 ¾ kg. smør 1 1/2 1½ kg. epler ca. 125 gr. sukker 60 gr. smør 1 1/4 ½ del. rum rom 1 egg vand. vann. En rund kakeform med løs bund bedækkes bunn dekkes med den utkjevlede butterdeig; av resten av deigen utstikkes et lok saa lokk så stort som overflaten av formen. Eplerne skrælles, Eplene skrelles, skjæres i løvtynde løvtynne skiver; disse lægges legges i formen lagvis med sukkeret og tynde tynne smørskiver. Formen maa må være godt fyldt fylt med epler. Deiglokket lægges paa legges på og trykkes fast til om kanten. omkanten. Kaken pensles med vispet egg, steker ca. 1 i time i varm ovn. Avkjøles godt, tages forsigtig tas forsiktig ut av formen, strøes med et tykt lag flormelis, overheldes overhelles den lunkne rum, rom, som tændes paa tendes på i det øieblik, øieblikk kaken skal anrettes.

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Frequently asked questions

How long should the cake bake?
The cake is brushed with beaten egg and baked about 1 hour in a hot oven. Allow around 2.5 hours in total, including preparation and cooling.
What kind of pan should I use?
A round springform pan with a loose base. The puff pastry is rolled out and covers the pan, and a lid the same size as the surface of the pan is cut from the rest. The pan should be well filled with apples.
How is the rum used?
The cake is cooled well, carefully removed from the pan, and dusted with a thick layer of powdered sugar. Then 1 1/4 dl of lukewarm rum is poured over, and it is lit at the moment the cake is to be served.
How are the apples prepared?
1 1/2 kg apples are peeled and cut into wafer-thin slices. The slices are layered in the pan with sugar (about 125 g) and thin slices of butter (60 g).

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