How many layers should the cake have?

Three round layers. They are baked on greased paper, and the dough (butter, powdered sugar, eggs, baking powder and flour) is divided into three.

What goes between the layers?

Vanilla cream and jam layered between the layers. The top is decorated with stiffly whipped cream.

How should the butter be treated?

The butter is "softened" (warmed) until half-melted, then creamed white with the sugar. Then the eggs are added one at a time, and finally the flour mixed with the baking powder.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 522, in the chapter on sponge and layer cakes.

Dahlia Cake

Dahlia cake (georginekake) from Erken 1914: a light creamed cake of 100 g butter, 100 g powdered sugar, 3 eggs, 100 g flour and baking powder, baked as three thin layers, put together with vanilla cream and jam and decorated with whipped cream.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 522 (falt i det fri)

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About the dish

A light layer cake of three thin layers, named after the dahlia. Erken often uses it with vanilla cream and jam between the layers.

How to make it

1
Cream butter and sugar
Warm the butter gently until half-melted, and cream it white with the powdered sugar.
2
Add eggs
Stir in the eggs one at a time.
3
Mix in the flour
Finally fold in flour mixed with baking powder.
4
Bake the layers
Spread the batter into three round layers on greased baking paper and bake them light golden brown at about 200 °C (390 °F), 8–10 minutes per layer.
5
Assemble
Put vanilla cream and jam between the cooled layers, and decorate the top with stiffly whipped cream.

Changes from the original

"The butter is watered" (warmed gently until half-melted) has been clarified. "Flormelis" is powdered sugar/sifted sugar; baking temperature and time have been added.

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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. 522) → 1949 (korrekturlest, s. 603)~78% av teksten endretfjernetlagt til

100 gr. smør 100 gr. flormelis 3 egg ~~5 gr.~~ 1 teskje bakepulver 100 gr. hvetemel. Smørret vannes, til det er halvsmeltet, røres hvitt med sukkeret, tilsættes eggene, ett efter ett, og tilsidst melet med bakepulveret. Bakes til 3 runde bunder, lagt paa smurt papir. Vaniljekrem og syltetøi lægges imellem; øverst pyntes med stivvispet fløte.

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Frequently asked questions

How many layers should the cake have?: Three round layers. They are baked on greased paper, and the dough (butter, powdered sugar, eggs, baking powder and flour) is divided into three.
What goes between the layers?: Vanilla cream and jam layered between the layers. The top is decorated with stiffly whipped cream.
How should the butter be treated?: The butter is "softened" (warmed) until half-melted, then creamed white with the sugar. Then the eggs are added one at a time, and finally the flour mixed with the baking powder.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 522, in the chapter on sponge and layer cakes.

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