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Lensekaker (Tartlet Shells) II

Lensekaker from Erken (1914) are small Norwegian shortcrust tartlet shells: a shortcrust of 250 g flour, 180 g butter, 200 g sugar, and 2 egg yolks pressed into small fluted molds, baked light golden, and filled with fresh berries or jam and a little whipped cream.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 528 (falt i det fri)

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About the dish

Lensekaker ("lenses") are small shortcrust shells from the chapter "Cakes for Dessert" in Erken's "Stor kokebok" (1914). They are baked empty in fluted molds and filled only when finished, with fresh berries or jam and a dollop of whipped cream.

How to make it

  1. 1

    Make the dough

    Mix the flour and sugar. Work in the butter and egg yolks into a cohesive shortcrust dough. Let the dough rest in the cold for a while.

  2. 2

    Line the molds

    Press the dough out thinly into small, greased fluted molds (crimped molds).

  3. 3

    Bake

    Bake the shells light golden brown, about 180 °C (355 °F). Cool before removing them from the molds.

  4. 4

    Fill

    Fill the cooled shells with fresh strawberries, cloudberries, or raspberries, or jam if you like, and place a fairly small dollop of whipped cream on top.

Changes from the original

Measurements are converted to modern units and the baking temperature is given in degrees (about 180 °C (355 °F)). "Crimped molds" are described as small fluted molds, and it is clarified that the dough should rest in the cold before shaping.

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Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 528) → 1949 (korrekturlest, s. 448)~93% av teksten endretfjernetlagt til
250 Linsekaker. 150 gr. hvetemel 180 linser 100 gr. smør 200 hvite bønner 100 gr. sukker makaroni 100 gr. kokte poteter 50 gr. potetesmel 100 gr. revet brød 4 egg salt pepper muskat ca. 2 eggeblommer. Mel del. melk. Linser og sukker blandes; smør bønner utbløtes og eggeblommer eltes ind. Deigen trykkes tyndt i smaa, smurte former — krusformer — stekes lyse gulbrune. Fyldes kokes møre hver for sig, males 1 gang med friske jordbær, multer potetene, irøres den kokte, smått opskårne makaroni, potetes melet, krydderier, melken, eggeplommene og til sist de stivvispede hviter. Dannes til runde kaker, som stekes i smør eller bringebær fett. Serveres med brun saus eller ogsaa syltetøi; ganske litet stivvispet fløte lægges over. tomatsaus. Deigen kan også has i smurt form og stekes som pudding. Stekes da i 1 time.

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Frequently asked questions

What kind of molds do I need for these tartlet shells?
Small, greased fluted molds (tartlet/shell molds). The dough is pressed out thinly into the molds before baking.
How should the shells be baked?
They are baked until light golden brown. The recipe makes about 16 pieces, and the total time is roughly 75 minutes including working the dough.
What are the tartlet shells filled with?
Fresh strawberries, cloudberries, or raspberries – or jam. A little whipped cream is placed on top.
What is the dough made of?
250 g all-purpose flour, 180 g butter, 200 g sugar, and 2 egg yolks. The flour and sugar are mixed first, then the butter and egg yolks are worked in. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 528.

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