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Apple Meringue

Apple meringue from Erken's Stor kokebok (1914), p. 472: a sponge base of 2 eggs, 120 g sugar, 60 g flour, and 2 bitter almonds baked 25 min; homemade apple compote of 2 l apples cooked in a syrup of 200 g sugar, 3 dl water, and lemon is piled in a pyramid on the base with the reduced syrup over; covered with a meringue of 2 egg whites and 70 g powdered sugar, garnished with pistachios and almonds and dried in a low oven. Served cold with vanilla sauce or whipped cream.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 472 (falt i det fri)

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About the dish

From the dessert chapter of Henriette Schønberg Erken's "Stor kokebok" (1914). The dish is a typical festive dessert of the era: a sponge base with homemade apple compote built into a pyramid, covered with meringue and garnished with pistachios and almonds.

How to make it

  1. 1

    The sponge base

    Whisk the eggs and sugar very airy (the original says ½ hour). Fold in the flour and the blanched, grated bitter almonds.

  2. 2

    Bake the base

    Pour the batter into a greased and coated pan and bake in a moderately hot oven (about 180 °C (355 °F)) for about 25 minutes. Turn it out, cool it, and place it on a platter or cake stand.

  3. 3

    Prepare the apples

    Peel the apples, cut them into 4–6 pieces according to size, and carefully cut away the cores. Place the pieces one at a time in cold water with the lemon juice added.

  4. 4

    Cook the sugar syrup

    Cook the sugar and water for about 15 minutes and cool the syrup.

  5. 5

    Cook the apples

    Place the apple pieces on a cloth to dry. Then cook them in the syrup a little at a time – do not fill the pot full. Test with a wooden pick and take the pieces up with a slotted spoon as they become soft, and add new pieces.

  6. 6

    Reduce the syrup

    When all the apples are cooked, reduce the syrup until it is thick or almost jelly.

  7. 7

    Build the dessert

    Arrange the cold apple pieces in a pyramid on the sponge and pour the reduced syrup over.

  8. 8

    Meringue and garnish

    Beat the egg whites stiff, sift the powdered sugar, and stir it in little by little with a silver fork. Spread the meringue immediately over the apples and the cake. Blanch and finely chop the pistachios and sprinkle them evenly over, and stick the blanched, lengthwise-split almonds down into the meringue.

  9. 9

    Dry the meringue

    Set the platter in a not-too-hot oven (about 150 °C (300 °F)) until the meringue is half-dry and pale golden-brown. Serve cold with vanilla sauce or whipped cream.

Changes from the original

Deciliters and grams are kept, but "del." is written as dl and the quantity of apples is also given in kg. "Flormelis" is modernized to powdered sugar/powdered-sugar dusting, and "bitter almonds" is given with the option of replacing it with a few drops of bitter almond essence. Oven temperatures are quantified (moderately hot oven ≈ 180 °C (355 °F), "not too hot oven" ≈ 150 °C (300 °F)). Baking times are kept from the original.

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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
1949 (proofread, p. 541) → Modernised~81% of the text changedremovedadded
2 stk egg (til sukkerbrødet). 120 gr. g sukker (til sukkerbrødet). 60 gr. hvetemel g hvetemel. 2 stk bitre mandler. Eplekompott: mandler (skåldet og revet, eller noen dråper bittermandelessens). 200 gr. g sukker (til eplekompotten). 3 del. vann saft dl vann. 2 l epler (skrelte og skall av ½ oppdelte, ca. 1,2 kg). 0,5 stk sitron 2 l. skrelte, opskårne epler. Marengs: (saft og skall). 2 stk eggehviter (til marengsen). 70 gr. flormelis g melis (siktet). 10 gr. pistacier g pistasjnøtter. 25 gr. g søte mandler. Eggene mandler (skåldet og sukkeret røres delt på langs). Pisk egg og sukker svært luftig (originalen sier ½ time, tilsettes time). Vend inn melet samt og de skrelte, skåldede, revne bitre mandler; fylles mandlene.. Fyll røren i en smurt og strødd form og steker stek i middels varm ovn (ca. 180 °C) i ca. 25 minutten. Hvelves minutter. Hvelv den ut, avkjøles avkjøl og legges legg den på vase et fat eller fat. Til eplekompotten skrelles en kakefot.. Skrell eplene, skjæres del dem i 4—6 4–6 deler efter størrelsen, etter størrelse og skjær bort kjernehusene skjæres omhyggelig vekk. Eplene legges efterhånden omhyggelig. Legg bitene etter hvert i koldt vann, kaldt vann tilsatt sitronsaften. Sukkeret sitronsaften.. Kok sukker og vannet koker ¾ time, avkjøles. Eplene, som er lagt op vann i ca. 15 minutter og avkjøl laken.. Legg eplebitene på et klæde klede for å tørre, kokes nu tørke. Kok dem så i laken; laken litt om gangen – fyll ikke gryten full full. Prøv med en gang; trepinne og ta stykkene op bitene opp med hullslev, eftersom hullsleiv etter hvert som de blir kokt; prøv med en trepinne, er møre, og legg efterhånden andre eplestykker i. i nye biter.. Når alle eplene er kokt, kokes laken inn til den er jevn tykk eller innkokt til gelé. De kolde epler legges på sukkerbrloden nesten gelé.. Legg de kalde eplebitene i pyramideform, pyramideform på sukkerbrødet og hell den innkokte lake helles over. Eggehvitene vispes fort sett derefter vispingen ¾ time, laken over.. Pisk eggehvitene stive, sikt melisen og rør den inn litt etter litt med en sølvgaffel. Legg marengsen straks over eplene og kaken. Skåld og hakk pistasjnøttene fint og strø dem jevnt over, og stikk de skåldede, langsdelte mandlene ned i marengsen.. Sett fatet i ikke for varm ovn (ca. 150 °C) til marengsen er halvtørr og lysegulbrun. Serveres kald med vaniljesaus eller pisket krem.

Note on Modernised

Desiliter og gram er beholdt, men «del.» er skrevet som dl og eplemengden er også oppgitt i kg. «Flormelis» er modernisert til melis/melisdrys, «bitre mandler» er angitt med mulighet for å erstattes med noen dråper bittermandelessens. Ovnstemperaturer er tallfestet (middels varm ovn ≈ 180 °C, «ikke for varm ovn» ≈ 150 °C). Steketider er beholdt fra originalen.

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Frequently asked questions

How long does it take to bake the sponge base?
The eggs and sugar are beaten for half an hour, then the flour and the grated bitter almonds are folded in. The base is baked in a greased and coated pan in a moderately hot oven for about 25 minutes, turned out, and cooled before it is placed on a platter.
Why are the apple slices placed in water with lemon juice?
The apples are peeled, cut into 4–6 pieces, and the core carefully cut away. They are then placed in cold water with lemon juice added so they do not darken before they are cooked in the sugar syrup.
What is the meringue made of?
2 egg whites and 70 g powdered sugar, with 10 g pistachios and 25 g sweet almonds for garnish/mixing in. The meringue is placed over the apple compote on the sponge base.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 472. It is intended for 6 servings and takes around 2.5 hours in total.

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