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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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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. 477)~81% of the text changedremovedadded
250 g Butterdeig av 1/4 kg. smør (til butterdeigen (eller ca. 700 g ferdig butterdeig)). 1,5 kg 1 1/2 kg. epler (skrelt). ca. 125 g gr. sukker (ca.). 60 g gr. smør (i tynne skiver mellom eplelagene). 1,25 dl rom (til flambering). 1 stk 1/4 del. rum 1 egg (sammenvispet, til pensling). melis (til drysning). vann (til deigen). Kjevle ut butterdeigen og kle en vand. En rund kakeform med løs bunn bund bedækkes med den. Stikk ut et lokk den utkjevlede butterdeig; av resten av deigen, like deigen utstikkes et lok saa stort som formens overflate.. Skrell eplene og skjær dem overflaten av formen. Eplerne skrælles, skjæres i løvtynne skiver. Legg dem lagvis løvtynde skiver; disse lægges i formen lagvis med sukker sukkeret og tynne smørskiver mellom lagene. tynde smørskiver. Formen må maa være godt fylt fyldt med epler.. Legg deiglokket over epler. Deiglokket lægges paa og trykk det godt trykkes fast rundt til om kanten. Pensle kaken Kaken pensles med sammenvispet egg.. Stek kaken vispet egg, steker ca. 1 time i varm ovn (ca. 200 °C, senere 180 °C om den blir for mørk).. La kaken avkjøles godt og ta den forsiktig ovn. Avkjøles godt, tages forsigtig ut av formen. Dryss formen, strøes med et tykt lag melis over.. Varm rommen lunken, hell flormelis, overheldes den over kaken og tenn på lunkne rum, som tændes paa i det øyeblikk øieblik, kaken skal serveres. Vær forsiktig med åpen flamme. anrettes.

Note on Modernised

Butterdeig er angitt som ferdig butterdeig (eller hjemmelaget av 250 g smør). Mål er omregnet til moderne enheter, «flormelis» til melis, «rum» til rom, og ovnsvarme er angitt i grader. Fremgangsmåten er skrevet i moderne språk, med sikkerhetsmerknad ved flambering.

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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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