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.

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
Make the dough
Mix the sugar and flour, stir in the eggs and finally knead in the cold butter to a smooth dough.
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
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
Steep and arrange
Pour off the syrup, steep the berries in liqueur and place them on the finished, cooled cake. Sprinkle sugar over.
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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Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 601)~86% of the text changedremovedadded

375 ~~g hvetemel.~~ gr. hvetemel 250 g gr. smør ~~(usaltet, kaldt).~~ 125 ~~g sukker. 2 stk egg. 500 g friske bær (jordbær, multer eller annen frisk frukt). 100 g~~ gr. sukker ~~(til sukkerlake).~~ 2 ~~dl vann (til sukkerlake). 0,5 dl likør (til å dynke bærene). 3 dl kremfløte (stivpisket). 25 g pistasjnøtter (finhakket). kremsaus (til servering). Bland sukker~~ egg frisk frukt, som jordbær, multer etc. Sukker og ~~mel, rør inn eggene~~ mel blandes, irøres eggene, og ~~elt til sist inn~~ det ~~kalde smøret til en jevn deig.. Legg deigen~~ utvaskede smør eltes inn. Hases i ~~en smurt og~~ smurt, strødd form og ~~stek den~~ stekes pent ~~lysebrun i ovn på ca. 180 °C, ca. 30–35 minutter. Avkjøl.. Kok opp vann og sukker til en lake. Hell den~~ lysebrun. Friske bær overhelles kokende ~~laken over de friske bærene og sett dem kaldt~~ sukkerlake, settes på is til bærene er ~~helt avkjølt.. Hell av laken, dynk bærene~~ kolde, dynkes med ~~likør og legg dem~~ likør, legges på den ~~ferdigstekte, avkjølte kaken. Strø over sukker.. Dekk kaken~~ ferdigstekte kake, strøs med ~~stivpisket~~ sukker. Dekkes med stivvispet fløte og ~~strø over~~ strøs med finhakkede ~~pistasjnøtter. Serveres~~ pistacier; serveres med kremsaus.

Note on Modernised

Utvasket smør er erstattet med usaltet smør (originalens vasking fjernet salt og kjernemelk). Sukkerlaken er tallfestet (2 dl vann og 100 g sukker) siden originalen ikke oppgir mengde, og «sættes paa is» er blitt kjøleskap. Steketemperatur anslått til 180 °C.

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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.

Equipment for this dish

Stand mixer →Erken kneaded and whisked by hand for ages – a stand mixer does the work for you.Engrospris.no

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