How long should the cake be baked?

The cake is baked 1/2–3/4 hour (30–45 minutes) in a hot oven in a greased pan. It must become completely cold before it is split into layers.

How is the cake assembled?

When the cake is cold, it is cut lengthwise into 3 layers. Buttercream of 150 g washed butter, 150 g powdered sugar and 1 egg yolk (stirred cold together) is spread between the layers.

What is the chocolate glaze made of?

75 g cocoa, 180 g powdered sugar and 2–3 tablespoons cold water, stirred cold together – that is, without heating.

What gives the cake its flavor?

100 g honey, pepper and other spices, 60 g finely cut candied peel and the grated zest of half a lemon. The baking powder is mixed into the flour.

Honey Cake with Cream

Name: Honey Cake with Cream
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: 10 servings
Cuisine: Norwegian
Ingredients: 3 pcs eggs (the yolks are used in the batter); 100 g sugar; 100 g honey; 200 g wheat flour (sifted); 1.5 tsp milk (as in the original); pepper (to taste, as spice); 60 g candied peel (finely chopped); 0.5 pcs lemon (grated zest); 2 tsp baking powder (mixed into the flour); 150 g unsalted butter (for the buttercream); 150 g powdered sugar (for the buttercream); 1 pcs egg yolk (for the buttercream); 75 g cocoa (for the glaze); 180 g powdered sugar (for the glaze); 3 tbsp cold water (2–3 tbsp for the glaze)

Honey cake from Erken's Stor kokebok (1914): a sponge of 3 eggs and 100 g sugar is beaten a long time, mixed with honey, spice, candied peel, lemon zest and flour with baking powder, baked about 30–45 min, split into three layers with buttercream (butter, powdered sugar, egg yolk) and glazed with cocoa icing.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 560 (falt i det fri)

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About the dish

The recipe appears in the baking chapter among the honey cakes, where Erken gives several variants. This variant is a finer, layered cake with buttercream and chocolate glaze.

How to make it

1
Beat the sponge
Beat the egg yolks and the sugar for about 30 minutes to a light and fluffy batter.
2
Mix the batter
Add the honey, pepper and grated lemon zest. Mix the baking powder into the sifted flour and stir it in together with the milk and the finely chopped candied peel.
3
Bake
Pour the batter into a greased pan and bake the cake 30–45 minutes in a hot oven (about 180 °C (355 °F)).
4
Split the cake
Let the cake become completely cold and split it lengthwise into three layers.
5
Buttercream
Stir the butter, powdered sugar and egg yolk cold together and spread the cream between the layers.
6
Glaze
Stir the cocoa, powdered sugar and 2–3 tbsp cold water cold together into a glaze and glaze the cake.

Changes from the original

Measurements are modernized (grams, dl, tablespoon/teaspoon to tbsp/tsp), "washed butter" is replaced with unsalted butter, "flormelis" with powdered sugar, and the "chocolate glaze" stirred from cocoa, powdered sugar and water is kept but described in modern language. Baking time given in minutes.

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Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1914 (proofread, p. 560)~88% of the text changedremovedadded

3 ~~stk~~ egg ~~(eggeplommene brukes i deigen).~~ 100 ~~g sukker.~~ gr. sukker 100 ~~g honning.~~ gr. honning 200 g gr. hvetemel ~~(siktet). 1,5 tsk~~ 1 1/2 teske melk ~~(slik i originalen).~~ pepper ~~(etter smak, som krydder).~~ 60 g gr. sukat ~~(finhakket). 0,5 stk sitron (revet skall).~~ revet skal av 1/2 citron 2 ~~tsk~~ teskeer bakepulver (blandes i melet). 150 g usaltet smør (til smørkremen). 150 g melis (til smørkremen). 1 stk eggeplomme (til smørkremen). 75 g kakao (til glasuren). 180 g melis (til glasuren). 3 spsk kaldt vann (2–3 spsk til glasuren). Visp eggeplommene og sukkeret i cirka 30 minutter til lys Eggeblommer og ~~luftig røre.. Tilsett~~ sukker vispes 1/2 time, tilsættes honning, ~~pepper og revet sitronskall. Bland bakepulveret~~ krydderier, bakepulver, blandet i ~~det siktede melet og rør det inn sammen med melken~~ melet, og den ~~finhakkede sukaten.. Hell deigen~~ finskaarne sukat. Haves i en smurt form og ~~stek kaken 30–45 minutter~~ steker 1/2—3/4 time i varm ~~ovn (ca. 180 °C).. La kaken bli helt kald og del~~ ovn. Naar kåken er kold, skjæres den i ~~tre~~ 3 lag ~~på langs.. Rør smør, melis og eggeplomme kaldt sammen~~ langs efter, og ~~legg kremen mellom lagene.. Rør~~ smørkrem lægges mellem lagene. Smørkrem: 150 gr. utvasket smør 150 gr. flormelis 1 eggeblomme alt røres koldt sammen. Kåken glasseres med chokoladeglassur, laget av 75 gr. kakao, ~~melis og 2–3 spsk kaldt vann kaldt sammen til en glasur~~ 180 gr. flormelis og ~~glaser kaken.~~ 2—3 spiseskeer koldt vand. Glassuren skal røres koldt sammen.

Note on Modernised

Mål er modernisert (gram, dl, spiseskje/teskje til spsk/tsk), «utvasket smør» er erstattet med usaltet smør, «flormelis» med melis, og «chokoladeglassur» rørt av kakao, melis og vann er beholdt men beskrevet i moderne språk. Steketid oppgitt i minutter.

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Frequently asked questions

How long should the cake be baked?: The cake is baked 1/2–3/4 hour (30–45 minutes) in a hot oven in a greased pan. It must become completely cold before it is split into layers.
How is the cake assembled?: When the cake is cold, it is cut lengthwise into 3 layers. Buttercream of 150 g washed butter, 150 g powdered sugar and 1 egg yolk (stirred cold together) is spread between the layers.
What is the chocolate glaze made of?: 75 g cocoa, 180 g powdered sugar and 2–3 tablespoons cold water, stirred cold together – that is, without heating.
What gives the cake its flavor?: 100 g honey, pepper and other spices, 60 g finely cut candied peel and the grated zest of half a lemon. The baking powder is mixed into the flour.

Equipment for this dish

Stand mixer →Erken kneaded and whisked by hand for ages – a stand mixer does the work for you.Engrospris.no

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