Is hjortetakk baked or fried?

It is fried in hot lard (deep-frying) until pale and golden, in the same way as doughnuts.

Why is the cake called hjortetakk?

The name comes from the leavening agent hartshorn salt (baker's ammonia), which was originally extracted from deer antlers.

Hjortetakk (Norwegian fried ring cakes)

Name: Hjortetakk (Norwegian fried ring cakes)
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 40 servings
Cuisine: Norwegian
Ingredients: 8 pcs egg; 500 g sugar; 2.5 dl cream (whipped); 150 g butter (melted); 0.5 tsp cardamom (ground); 1 tsp baker's ammonia (hartshorn salt); 1,000 g wheat flour

Deep-fried ring cakes (hjortetakk) from 1900 made of egg, sugar, cream, butter and cardamom, leavened with baker's ammonia, rolled finger-thick and fried pale in lard.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 252 (falt i det fri)

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About the dish

Hjortetakk er en frityrkokt ringkake beslektet med smultringer og kringler, hevet og navngitt etter hjortetakksalt (bakerammoniakk) som gir den sprø, luftige strukturen. Ringene kokes i smult, ikke bakes.

How to make it

1
Whisk eggs and sugar
Whisk the eggs and sugar airy for a quarter of an hour.
2
Stir in the rest
Stir in the whipped cream, melted butter and ground cardamom. Finally mix in the flour with the baker's ammonia stirred into it.
3
Shape rings
Roll the dough finger-thick and shape into rings.
4
Fry in lard
Fry the rings pale and golden in hot lard (deep-frying).

Changes from the original

Priser fjernet. ½ kg sukker = 500 g, 1 kg mel = 1000 g. «Hjortetaksalt» beholdt som hjortetakksalt. «Koges i smult» tolket som frityrkoking i smult.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1900 Modernisert

Til1900 Modernisert

1900 (korrekturlest, s. 252) → Modernisert~94% av teksten endretfjernetlagt til

~~Hjortetak.~~ 8 ~~æg . . . . . . . . . kr. 0.56 ½ kg. sukker . . . . . . » 0.25 2½ dcl. fløde . . . . . . » 0.20~~ stk egg. 500 g sukker. 2,5 dl fløte (pisket). 150 ~~gr.~~ g smør ~~. . . . . . » 0.30 ½ theske~~ (smeltet). 0,5 ts kardemomme ~~. . . » 0.02~~ (støtt). 1 ~~— hjortetaksalt . . . . » 0.01~~ ts hjortetakksalt (bakerammoniakk). 1 ~~kg. hvedemel . . . . . » 0.40 kr. 1.74 Æggene~~ 000 g hvetemel. Visp egg og ~~sukkeret vispes ¼ time, irøres den vispede fløde, det smeltede smør, den stødte kardemomme, tilsidst melet, hvori hjortetaksaltet er udrørt. Udtrilles fingertykt~~ sukker luftig i et kvarter.. Rør inn pisket fløte, smeltet smør og ~~dannes~~ støtt kardemomme. Bland til ~~ringe. Koges lysebrune~~ slutt inn melet med hjortetakksaltet rørt ut i.. Trill deigen fingertykk og form til ringer.. Kok ringene lyse og gyldne i ~~smult.~~ varmt smult (frityr).

Note til Modernisert

Priser fjernet. ½ kg sukker = 500 g, 1 kg mel = 1000 g. «Hjortetaksalt» beholdt som hjortetakksalt. «Koges i smult» tolket som frityrkoking i smult.

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Frequently asked questions

Is hjortetakk baked or fried?: It is fried in hot lard (deep-frying) until pale and golden, in the same way as doughnuts.
Why is the cake called hjortetakk?: The name comes from the leavening agent hartshorn salt (baker's ammonia), which was originally extracted from deer antlers.

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