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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. 1

    Cream butter and sugar

    Warm the butter gently until half-melted, and cream it white with the powdered sugar.

  2. 2

    Add eggs

    Stir in the eggs one at a time.

  3. 3

    Mix in the flour

    Finally fold in flour mixed with baking powder.

  4. 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. 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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 522)~83% of the text changedremovedadded
100 g gr. smør (mykt/halvsmeltet). 100 g melis. gr. flormelis 3 stk egg. egg 5 g gr. bakepulver (ca. 1 ts). 100 g gr. hvetemel. 1 porsjon vaniljekrem (til fyll). syltetøy (til fyll). 2 dl kremfløte (til pynt). Varm smøret forsiktig Smørret vannes, til det er halvsmeltet, og rør det røres hvitt med melisen.. Rør inn eggene sukkeret, tilsættes eggene, ett for ett.. Vend til sist inn mel blandet efter ett, og tilsidst melet med bakepulver.. Fordel røren bakepulveret. Bakes til tre 3 runde bunner på bunder, lagt paa smurt bakepapir og stek dem lyse gyllenbrune ved ca. 200 °C, 8–10 minutter per bunn.. Legg vaniljekrem og syltetøy mellom de avkjølte bunnene, papir. Vaniljekrem og pynt toppen syltetøi lægges imellem; øverst pyntes med stivpisket krem. stivvispet fløte.

Note on Modernised

«Smørret vannes» (varmes forsiktig til det er halvsmeltet) er presisert. Flormelis er melis/siktet sukker; steketemperatur og tid er lagt til.

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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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