How do I make the liqueur cream?

Stir together 3 egg yolks, 100 g sugar, 50 g all-purpose flour, and 1/4 liter cream. Bring the mixture to a boil, remove from the heat, and cool. Then fold in 2 stiffly beaten egg whites and liqueur to taste.

Why must the cream be cooled before the egg whites are folded in?

Because warm cream will cause the stiffly beaten egg whites to collapse. Cooled cream keeps its airiness, and the liqueur doesn't lose its flavor and aroma.

How many servings does the recipe make, and what is the cream used for?

The recipe makes about 8 servings and is used as a filling in layer cakes. It comes from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 522.

Liqueur Cream for Layer Cakes

Name: Liqueur Cream for Layer Cakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 3 pcs egg yolks; 100 g sugar; 50 g all-purpose flour; 2.5 dl cream; 2 pcs egg whites; 2 tbsp liqueur (to taste)

Liqueur cream for layer cakes (Erken 1914): egg yolks, sugar, flour, and cream are brought to a boil, cooled, and folded together with stiffly beaten egg whites and liqueur to taste.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 522 (falt i det fri)

Be the first to rate

About the dish

A festive layer cake filling from the dessert chapter, where cooled cooked cream is lightened with stiffly beaten egg whites and flavored with liqueur.

How to make it

1
Cook the cream
Stir together the egg yolks, sugar, flour, and cream, and bring the mixture to a boil while stirring.
2
Cool
Remove the cream from the heat and let it cool completely, stirring now and then.
3
Finish
Beat the egg whites until stiff and gently fold them into the cooled cream along with liqueur to taste. Use the cream as a filling between layer cake rounds.

Changes from the original

Measurements converted to dl/grams. Note that the cream contains raw egg whites; use fresh eggs, ideally pasteurized, or replace the egg whites with whipped cream.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Kremfløte

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 522) → 1949 (korrekturlest, s. 604)~38% av teksten endretfjernetlagt til

~~3 eggeblommer~~ 6 eggeplommer 100 gr. sukker 50 gr. hvetemel ~~1/4 l.~~ y 2 1. fløte 2 eggehviter likør. ~~Eggeblommer,~~ Eggeplommer, sukker, mel og fløte røres sammen, ~~gives~~ gis et opkok, ~~tages~~ tas av ~~ilden,~~ varmen, avkjøles, irøres de stivvispede eggehviter og likør efter smak.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How do I make the liqueur cream?: Stir together 3 egg yolks, 100 g sugar, 50 g all-purpose flour, and 1/4 liter cream. Bring the mixture to a boil, remove from the heat, and cool. Then fold in 2 stiffly beaten egg whites and liqueur to taste.
Why must the cream be cooled before the egg whites are folded in?: Because warm cream will cause the stiffly beaten egg whites to collapse. Cooled cream keeps its airiness, and the liqueur doesn't lose its flavor and aroma.
How many servings does the recipe make, and what is the cream used for?: The recipe makes about 8 servings and is used as a filling in layer cakes. It comes from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 522.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!