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Liqueur Cream for Layer Cakes

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)

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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. 1

    Cook the cream

    Stir together the egg yolks, sugar, flour, and cream, and bring the mixture to a boil while stirring.

  2. 2

    Cool

    Remove the cream from the heat and let it cool completely, stirring now and then.

  3. 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.

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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 522) → Modernised~87% of the text changedremovedadded
3 eggeblommer stk eggeplommer. 100 gr. sukker g sukker. 50 gr. hvetemel 1/4 l. fløte g hvetemel. 2,5 dl fløte. 2 eggehviter likør. Eggeblommer, stk eggehviter. 2 ss likør (etter smak). Rør sammen eggeplommer, sukker, mel og fløte røres sammen, gives fløte, og gi blandingen et opkok, tages oppkok under omrøring.. Ta kremen av ilden, avkjøles, irøres de stivvispede eggehviter varmen og la den bli helt kald, rør av og til.. Visp eggehvitene stive og rør dem forsiktig inn i den kalde kremen sammen med likør efter etter smak. Bruk kremen som fyll mellom lagkakebunner.

Note on Modernised

Mål omregnet til dl/gram. Merk at kremen inneholder rå eggehvite; bruk ferske egg, eventuelt pastøriserte, eller erstatt eggehvitene med pisket krem.

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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.

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