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Apple Cake with Jam

Apple cake with jam from Erken's Stor kokebok (1914): an almond batter of butter, sugar, almonds, and eggs is layered in a pan with apple compote and raspberry jam in the middle, baked about 30–45 min in a hot oven and served with whipped cream.

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

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About the dish

From the dessert chapter of "Stor kokebok" (1914). Erken expressly recommends using windfall fruit for the apple compote – a period-typical encouragement to make use of the resources in the garden.

How to make it

  1. 1

    Make the batter

    Cream the butter and sugar until pale. Stir in the egg yolks, then the blanched, ground almonds, the stiffly beaten egg white, and finally the wheat flour.

  2. 2

    Assemble the cake

    Grease a pan. Put half the batter in the pan, spread the apple compote over it, and place a couple of tablespoons of raspberry jam on top of the apples. Cover with the rest of the batter.

  3. 3

    Bake

    Bake in a hot oven (about 180 °C (355 °F)) for 30–45 minutes until the cake is baked through and golden.

  4. 4

    Serve

    Serve warm or cold with whipped cream.

Changes from the original

Amounts are given in modern units (grams, dl, tbsp). The amount of wheat flour is not given in the original and is stated as approximate; "pounded almonds" is modernized to ground/finely chopped almonds. Oven temperature ("hot oven") is estimated at 180 °C (355 °F).

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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)~39% av teksten endretfjernetlagt til
125 gr. smør 250 150 gr. sukker 125 gr. søte mandler 3 eggeblommer eggeplommer 1 eggehvite eggekvite 25 gr. hvetemel eplekompot eplekompott bringebærsyltetøi. Smør og sukker røres hvitt, tilsættes eggeblommer, tilsettes eggeplommer, de støtte mandler, den vispede eggehvite og tilsidst hvetemelet. til sist hvetermelet. I en smurt form lægges legges halvparten av denne røre, derpaa derpå god, passe søt eplekompot eplekompott (bruk nedfaldsfrugt). Læg saa nedfallsfrukt). Legg så et par skeer skjeer bringebærsyltetøi over eplerne eplene og tilsidst tilsist resten av røren. Stekes i varm ovn ½—¾ time. Serveres varm eller kold med vispet fløte til.

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Frequently asked questions

How long and how should the cake bake?
The cake bakes in a hot oven for half to three-quarters of an hour (30–45 minutes), in a well-greased pan. With the batter, compote, and jam, the whole job takes about 80 minutes.
How is the cake assembled in the pan?
Half the batter is placed in the bottom of the greased pan, then a layer of moderately sweet apple compote, then a couple of spoonfuls of raspberry jam, and finally the rest of the batter on top.
Which apples should I use?
The recipe from Schønberg Erken's "Stor kokebok" (1914) recommends windfall fruit cooked into a good, moderately sweet apple compote – that is, quite ordinary apples that need not be perfect.
What is served with the cake?
It is served warm or cold with whipped cream on the side.

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