Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 541)~81% of the text changedremovedadded
2 stk egg (til sukkerbrødet). 120 g gr. sukker (til sukkerbrødet). 60 g hvetemel. gr. hvetemel 2 stk bitre mandler (skåldet og revet, eller noen dråper bittermandelessens). mandler. Eplekompott: 200 g gr. sukker (til eplekompotten). 3 dl vann. 2 l epler (skrelte del. vann saft og oppdelte, ca. 1,2 kg). 0,5 stk skall av ½ sitron (saft og skall). 2 stk l. skrelte, opskårne epler. Marengs: 2 eggehviter (til marengsen). 70 g melis (siktet). gr. flormelis 10 g pistasjnøtter. gr. pistacier 25 g gr. søte mandler (skåldet og delt på langs). Pisk egg mandler. Eggene og sukker svært luftig (originalen sier sukkeret røres ½ time). Vend inn time, tilsettes melet og samt de skåldede, skrelte, revne bitre mandlene.. Fyll røren mandler; fylles i en smurt og strødd form og stek steker i middels varm ovn (ca. 180 °C) i ca. 25 minutter. Hvelv den minutten. Hvelves ut, avkjøl avkjøles og legg den legges på et fat vase eller en kakefot.. Skrell fat. Til eplekompotten skrelles eplene, del dem skjæres i 4–6 4—6 deler etter størrelse og skjær bort efter størrelsen, kjernehusene omhyggelig. Legg bitene etter hvert skjæres omhyggelig vekk. Eplene legges efterhånden i kaldt vann koldt vann, tilsatt sitronsaften.. Kok sukker og vann i ca. 15 minutter sitronsaften. Sukkeret og avkjøl laken.. Legg eplebitene vannet koker ¾ time, avkjøles. Eplene, som er lagt op på et klede klæde for å tørke. Kok dem så tørre, kokes nu i laken litt om gangen – laken; fyll ikke gryten full. Prøv full med en trepinne og gang; ta bitene opp stykkene op med hullsleiv etter hvert som hullslev, eftersom de er møre, blir kokt; prøv med en trepinne, og legg i nye biter.. efterhånden andre eplestykker i. Når alle eplene er kokt, kokes laken inn til den er tykk jevn eller nesten gelé.. Legg de kalde eplebitene i pyramideform innkokt til gelé. De kolde epler legges på sukkerbrødet og hell sukkerbrloden i pyramideform, den innkokte 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. lake helles over. Eggehvitene vispes fort sett derefter vispingen ¾ time,

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.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!