How many cakes does the recipe make?

The recipe is intended for about 40 small cakes, filled into small, greased paper or tin molds.

Why must the egg yolks be whipped so long?

The egg yolks should be whipped with the sugar for half an hour. The long whipping gives air and pale, thick yolks, which together with stiffly whipped whites and stiffly whipped heavy cream are the entire leavening — no baking powder is used.

How should the cakes be baked?

At low heat, preferably in a baker's oven. High heat will make the airy cakes burst or turn dry.

How is the batter mixed correctly?

The cream is whipped to stiff peaks and stirred together with the egg-yolk mixture. Then stiffly whipped egg whites and sifted flour are folded in alternately, so the air is preserved.

Cream Cakes II

Cream Cakes II (fløtekaker) from Erken's Stor kokebok 1914: 12 eggs, 1 liter heavy cream, sugar, 4 dl cognac, and ½ kg flour; whipped yolks, stiffly whipped cream, and whites are folded together and baked in small molds at low heat.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 557 (falt i det fri)

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About the dish

A richer version of the cream cakes, with plenty of cognac that both flavors them and helps them keep. Such small cakes were often baked in large batches for Christmas and stored in airtight tins.

How to make it

1
Whip the egg yolks
Whip the egg yolks with the sugar for about 30 minutes into a pale, thick ribbon (eggedosis).
2
Whip the whites and cream
Whip the egg whites stiff and the cream to stiff peaks, separately.
3
Mix the batter
Stir the whipped cream together with the whipped yolks and add the cognac. Fold in the egg whites and the sifted flour alternately.
4
Bake
Fill small, greased paper or tin molds and bake at low heat, about 160 °C (320 °F), for 20–25 minutes.

Changes from the original

Measurements have been converted to modern units. "Low heat, preferably in a baker's oven" has been translated to about 160 °C (320 °F), and the baking time has been estimated. The steps are written in modern language; the method is taken from the following page of the book.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 557) → 1949 (korrekturlest, s. 649)~34% av teksten endretfjernetlagt til

12 egg 1 l. kremfløte 225 gr. sukker ~~4 del. konjak~~ ¾ dl. konjakk ½ kg. ~~hvetemel Eggeblommerne slaaes~~ hvetemel. Eggeplommene slåes med sukkeret ½ time, hviten stivvispes, fløten vispes til stiv krem. Krem og egg røres sammen, hvite og det ~~sigtede~~ siktede mel ~~tilsættes~~ tilsettes vekselvis. ~~Fyldes~~ Fylles i ~~smaa,~~ små, smurte papir- eller ~~blikformer~~ blikkformer og stekes ved svak varme, helst i bakerovn.

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Frequently asked questions

How many cakes does the recipe make?: The recipe is intended for about 40 small cakes, filled into small, greased paper or tin molds.
Why must the egg yolks be whipped so long?: The egg yolks should be whipped with the sugar for half an hour. The long whipping gives air and pale, thick yolks, which together with stiffly whipped whites and stiffly whipped heavy cream are the entire leavening — no baking powder is used.
How should the cakes be baked?: At low heat, preferably in a baker's oven. High heat will make the airy cakes burst or turn dry.
How is the batter mixed correctly?: The cream is whipped to stiff peaks and stirred together with the egg-yolk mixture. Then stiffly whipped egg whites and sifted flour are folded in alternately, so the air is preserved.

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