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Lucca Cake

Lucca cake (luccakake, a rich chocolate cake) from Erken's Stor kokebok (1914): 250 g butter, 8 eggs, 200 g sugar, 200 g melted chocolate, lemon sugar and 125 g flour, baked about 1 hour, covered with apricot jam and stiffly whipped cream.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 516 (falt i det fri)

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About the dish

A rich chocolate cake from the dessert chapter, covered with apricot jam and stiffly whipped cream. Lemon sugar is made by grating lemon zest against a sugar cube or by mixing grated zest with sugar.

How to make it

  1. 1

    Cream the butter

    Cream the butter until pale and stir in the egg yolks one at a time.

  2. 2

    Add the rest

    Stir in the sugar, the chocolate melted over hot water, the lemon sugar and the sifted wheat flour.

  3. 3

    Beat the batter

    Beat the batter for 20 minutes, then fold in the stiffly whipped egg whites.

  4. 4

    Bake

    Pour the batter into a well-greased pan and bake in a not-too-hot oven (about 160 °C (320 °F)) for roughly 1 hour.

  5. 5

    Decorate

    Spread a thick layer of apricot jam over the cake. Once the cake is completely cold, top it with the stiffly whipped cream.

Changes from the original

Measures are converted to grams, dl and tablespoons. "Not too hot an oven" is given as about 160 °C (320 °F). Lemon sugar is explained as grated lemon zest mixed with sugar. The method has been broken into numbered steps.

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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. 516) → 1949 (korrekturlest, s. 596)~36% av teksten endretfjernetlagt til
250 gr. smør 8 egg 200 gr. sukker 200 gr. chokolade sjokolade 1 spiseske citronsukker spiseskje sitronsukker 125 gr. hvetemel aprikosmarmelade ½ 1/2 l. kremfløte. Smørret kremfløte Smøret røres hvitt, én og én eggeblomme eggeplomme røres i, likeledes sukkeret, den over varmt vand vann smeltede chokolade, citronsukkeret sjokolade, sitronsukkeret og det sigtede siktede hvetemel; røren slaaes slåes i 20 minutter og tilsættes tilsettes de stivvispede hviter. Haves Has i godt smurt form, stekes i ikke for varm ovn ca. 1 time. Belægges Belegges tykt med aprikosmarmelade, og naar når kaken er ganske kold, lægges legges den stivvispede fløte over. Til 12 personer.

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Frequently asked questions

How long should the Lucca cake bake?
About 1 hour in a not-too-hot oven, in a well-greased pan. The total time with beating, cooling and decorating is around 2.5 hours.
What is lemon sugar (citronsukker)?
Sugar that has been rubbed or grated with lemon zest so it takes up the aroma. Here 1 tablespoon is used in the batter.
How is the cake decorated?
The cake is spread thickly with apricot jam. Once it is completely cold, stiffly whipped cream (½ liter heavy cream) is placed on top. The cream must not go on before the cake is cold, or it will melt.
Why should the batter be beaten for 20 minutes?
Long beating gives the batter air, which together with the stiffly whipped egg whites makes the cake rise – the 1914 recipe uses no baking powder.

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