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Fruit Cake I

Fruit Cake I from Erken 1914: a shortcrust base of 375 g flour, 250 g butter, 125 g sugar and 2 eggs is baked light brown, topped with fresh berries scalded in sugar syrup, cooled and steeped in liqueur, covered with stiffly whipped cream and chopped pistachios, served with cream sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 521 (falt i det fri)

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About the dish

From the chapter "Cakes for dessert" in Henriette Schønberg Erken's "Stor kokebok" (1914). A simple shortcrust base decorated with fresh berries – the season's strawberries or cloudberries – and served as a festive dessert with cream sauce.

How to make it

  1. 1

    Make the dough

    Mix the sugar and flour, stir in the eggs and finally knead in the cold butter to a smooth dough.

  2. 2

    Bake the base

    Place the dough in a greased and coated pan and bake it nicely light brown in an oven at about 180 °C (355 °F), about 30–35 minutes. Let cool.

  3. 3

    Put the berries in syrup

    Boil the water and sugar to a syrup. Pour the boiling syrup over the fresh berries and set them in the cold until the berries are completely cooled.

  4. 4

    Steep and arrange

    Pour off the syrup, steep the berries in liqueur and place them on the finished, cooled cake. Sprinkle sugar over.

  5. 5

    Decorate and serve

    Cover the cake with stiffly whipped cream and sprinkle over the finely chopped pistachios. Serve with cream sauce.

Changes from the original

Washed butter has been replaced with unsalted butter (the original's washing removed salt and buttermilk). The sugar syrup has been quantified (2 dl water and 100 g sugar) since the original gives no amount, and "set on ice" has become the refrigerator. Baking temperature estimated at 180 °C (355 °F).

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 521) → 1949 (korrekturlest, s. 601)~32% av teksten endretfjernetlagt til
375 gr. hvetemel 250 gr. smør 125 gr. sukker 2 egg frisk frugt frukt, som jordbær, multer etc. Sukker og mel blandes, irøres eggene, og det utvaskede smør eltes ind. Haves inn. Hases i smurt, strøet strødd form og stekes pent lysebrun. Friske bær overheldes overhelles kokende sukkerlake, sættes paa is, settes på is til bærene er kolde, dynkes med likør, lægges paa legges på den færdigstekte ferdigstekte kake, strøes strøs med sukker. Dækkes Dekkes med stivvispet fløte og strøes strøs med finhakkede pistacier; serveres med kremsaus.

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Frequently asked questions

What kind of fruit can I use?
Fresh berries such as strawberries or cloudberries. The berries are doused with boiling sugar syrup, cooled on ice, and then steeped in liqueur before being placed on the finished cake.
How do I make the dough?
Mix the sugar and flour, stir in the 2 eggs, and knead in 250 g of washed butter. The dough is placed in a greased and coated pan and baked until it is nicely light brown.
How is the cake decorated and served?
The berries are sprinkled with sugar, the cake is covered with stiffly whipped cream and sprinkled with finely chopped pistachios. Served with cream sauce.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 521.

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