Cake of eggs, sugar and semolina or sago, split and filled with strawberry and rhubarb compote and covered with whipped cream. From Erken’s Stor kokebok (1949), p. 553.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 553 (falt i det fri)
The book calls the cake «cheap and good». It is made without flour, from eggs, sugar and grains, and filled with berries in season.
Whisk eggs and sugar
Whisk the eggs and sugar for 45 minutes. Stir in the semolina or sago.
Bake
Bake the cake in a well-greased, shallow tin for about 20 minutes (about 200 °C (390 °F) / 390 °F).
Split the cake
Turn the cake out of the tin and split it.
Fill and decorate
Spread compote of strawberries and rhubarb, or other berries, over it. Glaze the cake or cover it with whipped cream, and decorate with strawberries in strawberry season.
«Del.» is read as dl. «Hvelves og deles» is read as turning the cake out and splitting it. The oven temperature is an estimate.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Egg
Kremfløte
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Pick two different editions to see a comparison.
Be the first to share your own version.
More dishes in the same category from the archive
Ingen kommentarer ennå. Bli den første til å dele!
