How long must the dough rest?

The dough is kneaded together cold and rests half an hour before it is rolled out into two or three round layers.

How is the filling between the layers made?

¼ l light cream, 30 g all-purpose flour, 30 g powdered sugar, 2 egg yolks and ½ tsp vanilla sugar are whisked together cold, set over the heat and brought to a bare boil while stirring. Pour it out and stir until cold.

What goes on top of the cake?

The cake is covered with icing or whipped cream. The layers are baked light brown in a hot oven.

Génoise Cake (gâteau Génoise)

Génoise cake with three kneaded shortcrust layers baked light brown, put together with a cooked vanilla cream of cream, flour, powdered sugar and egg yolks, and covered with icing or whipped cream.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 523 (falt i det fri)

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About the dish

A French-inspired dessert cake of shortcrust layers put together with cooked vanilla cream, from the chapter "Cakes for dessert" in "Stor kokebok" (1914).

How to make it

1
Knead the dough
Quickly knead the flour, cold butter, sugar and egg together while cold. Let the dough rest ½ hour.
2
Roll and bake
Roll the dough out into two or three round layers. Place them on a greased sheet and bake them light brown in a hot oven, about 200 °C (390 °F).
3
Cook the filling
Whisk the cream, flour, powdered sugar, egg yolks and vanilla sugar together cold. Set over the heat and bring the mixture to a bare boil while stirring.
4
Cool the filling
Pour the cream out and stir it until it is cold.
5
Assemble
Spread the cream between the layers and cover the cake with icing or whipped cream.

Changes from the original

Quantities are given in modern units (dl for cream), "flormelis" as powdered sugar and "hot oven" as approx. 200 °C (390 °F). The method has been divided into numbered steps.

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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. 523) → 1949 (korrekturlest, s. 606)~38% av teksten endretfjernetlagt til

(Gâteau Genoise.) 250 gr. hvetemel 160 gr. smør 80 gr. sukker 1 ~~egg.~~ egg Alt eltes koldt sammen, deigen hviler ~~1/2~~ ½ time; kjevles i to eller tre rundinger, som ~~lægges paa~~ legges på smurt plate og stekes lysebrune i varm ovn. Mellem hver plate ~~lægges~~ legges følgende krem: ~~1/4~~ ¾ l. ~~tynd~~ tynn fløte 30 gr. hvetemel ½ teskje vaniljesukker 30 gr. flormelis 2 ~~eggeblommer 1/2 teske vaniljesukker.~~ eggeplommer Alt vispes koldt sammen, ~~sættes~~ settes over ~~ilden, gives~~ varmen, gis under omrøren et knapt opkok, ~~heldes~~ helles op, ~~røres,~~ røres til den er kold. ~~Glassur~~ Glasur eller fløtekrem ~~haves~~ has over ~~kåken.~~ kaken.

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Frequently asked questions

How long must the dough rest?: The dough is kneaded together cold and rests half an hour before it is rolled out into two or three round layers.
How is the filling between the layers made?: ¼ l light cream, 30 g all-purpose flour, 30 g powdered sugar, 2 egg yolks and ½ tsp vanilla sugar are whisked together cold, set over the heat and brought to a bare boil while stirring. Pour it out and stir until cold.
What goes on top of the cake?: The cake is covered with icing or whipped cream. The layers are baked light brown in a hot oven.

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