A glaze of brown sugar, cream, butter and vanilla sugar, boiled thick for 12–15 minutes and stirred glossy before spreading or pouring over a cake. From Erken's Stor kokebok (1949), p. 513.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 513 (falt i det fri)
The glaze appears among the desserts in the book and is meant both for ordinary cakes and for tin-baked cakes, where it is poured over once the cake is cold.
Boil the glaze
Put the brown sugar, cream, butter and vanilla sugar in a fairly thick-bottomed pan. Boil for 12–15 minutes, or until thickened. Do not stir much while it boils.
Stir until glossy
Take the pan off the heat and stir the glaze a little so it turns glossy.
Use the glaze
Spread the glaze over the cake with a knife. For a tin-baked cake, pour it over once the cake has cooled. Once set, the glaze can be cut into slices.
The old unit "del." is converted to dl and the teaspoons are written as tsp. The method is divided into three steps; quantities and times are as in the book.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Kremfløte
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Note on Modernised
«del.» er omregnet til dl, og «teskje» er skrevet ts. Fremgangsmåten er delt i tre steg; mengder og tider er som i boka.
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