Almond cake with lemon cream from Erken's Stor kokebok (1914), page 520: an almond base of 150 g ground almonds, 75 g potato flour, 300 g powdered sugar, and 6 eggs baked in a loaf pan about 40 min, split into two layers with a cooked lemon cream of lemon, sugar, white wine, water, egg yolks, and cream, decorated with preserved fruit and whipped cream or meringue.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 520 (falt i det fri)
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About the dish
From the chapter "Cakes for dessert" in Henriette Schønberg Erken's Stor kokebok (1914). An almond base without wheat flour, bound with potato flour, split into two layers with a cooked lemon cream (crème anglaise type) between the layers.
How to make it
1
The almonds
Blanch the almonds, slip off the skins, and grind them fine together with the bitter almonds.
2
The egg batter
Whip the powdered sugar, 6 egg yolks, and 1 tbsp water pale and airy, 10–15 minutes with a mixer (the original says 1 hour by hand).
3
Mix the batter
Stir in the ground almonds, grated lemon zest, and lemon juice, and sift in the dried, cold potato flour. Whip the whites stiff and fold them gently in last.
4
Baking
Pour the batter into a greased and coated loaf pan. Bake in a hot oven (about 180 °C (355 °F)) for about 40 minutes, until the cake is baked through.
5
Cooling
Turn the cake out, let it cool completely, and split it into two layers.
6
The lemon cream
Grate the lemon zest against the sugar cube (or stir grated zest into the sugar). Add the squeezed lemon juice, wine, water, and the egg yolks. Stir until the sugar has dissolved.
7
Cook the cream
Whisk the mixture over low heat until the cream thickens — it must not boil. Pour it out and stir until cold. Fold in the whipped cream if desired.
8
Assemble and decorate
Spread the cream between the cake layers. Glaze the cake and decorate with preserved fruit and stiffly whipped cream or meringue.
Changes from the original
Amounts have been converted to modern measures (grams, dl, tbsp), "flormelis" interpreted as powdered/fine sugar, "bitter almonds" replaced with a few drops of almond essence as an alternative. The whipping time of 1 hour has been shortened to 10–15 minutes with an electric mixer. "Del." is interpreted as deciliter.
📖1914
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Foto: Faksimile: Nasjonalbiblioteket
ProofreadPage 520
150 gr. søte mandler
2 bitre mandler
75 gr. potetesmel
300 gr. flormelis
6 egg
1 spiseske vand
skal og saft av ½ citron.
Mandlerne skoldes og males. Sukker, eggeblommer og vand vispes 1 time, irøres mandlerne, det revne citronskal, citronsaft og det tørrede, kolde potetesmel, de stivvispede hviter skjæres i tilsidst. Haves i smurt og strøet avlang form; stekes i varm ovn ca. 40 minutter. Hvælves, avkjøles og deles i to; mellem lagene lægges følgende krem:
½ citron
90 gr. sukker
½ del. hvit vin
¼ del. vand
3 eggeblommer
1 del. kremfløte.
Citronskallet avrives mot sukkeret, tilsættes den utpressede citronsaft, vin, vand og eggeblommerne; røres, til sukkeret er smeltet, vispes over ilden, til kremen tykner, opheldes og røres i, til den er kold. Kaken glasseres og pyntes med syltede frugter samt stivvispet fløte eller marengs.
📖1949
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Foto: Faksimile: Nasjonalbiblioteket
ProofreadPage 601
150 gr. søte mandler
2 bitre mandler
75 gr. potetesmel
300 gr. flormelis
6 egg
1 spiseskje vann
skall og saft av ½ sitron.
Mandlene skåldes og males. Sukker, eggeplommer og vann vispes i time, irøres mandlene, det revne sitronskall, sitronsaft og det tørkede, kolde potetesmel, de stivvispede hviter skjæres i tilsist. Hases i smurt og strødd avlang form; stekes i varm ovn ca. 40 minutter. Hvelves, avkjøles og deles i to; mellem lagene legges følgende krem:
½ sitron
90 gr. sukker
½ del. hvit vin
⅜ del. vann
3 eggeplommer
1 del. kremfløte.
Sitronskallet avrives mot sukkeret, tilsettes den utpressede sitronsaft, vin, vann og eggeplommene; røres til sukkeret er smeltet, vispes over varmen til kremen tykner, ophelles og røres i til den er kald. Kaken glaseres og pyntes med syltede frukter samt stivvispet fløte eller marengs. Til 8 å 10 personer.
In stores now
Clean, minimally processed groceries matched to the ingredients — approximate prices.
1914 (korrekturlest, s. 520) → 1949 (korrekturlest, s. 601)~41% av teksten endretfjernetlagt til
150 gr. søte mandler 2 bitre mandler 75 gr. potetesmel 300 gr. flormelis 6 egg 1 spiseske vand skal spiseskje vann skall og saft av ½ citron. Mandlerne skoldes sitron. Mandlene skåldes og males. Sukker, eggeblommer eggeplommer og vand vann vispes 1 i time, irøres mandlerne, mandlene, det revne citronskal, citronsaft sitronskall, sitronsaft og det tørrede, tørkede, kolde potetesmel, de stivvispede hviter skjæres i tilsidst. Haves tilsist. Hases i smurt og strøet strødd avlang form; stekes i varm ovn ca. 40 minutter. Hvælves, Hvelves, avkjøles og deles i to; mellem lagene lægges legges følgende krem: ½ citron sitron 90 gr. sukker ½ del. hvit vin ¼ ⅜ del. vand vann 3 eggeblommer eggeplommer 1 del. kremfløte. Citronskallet Sitronskallet avrives mot sukkeret, tilsættes tilsettes den utpressede citronsaft, sitronsaft, vin, vand vann og eggeblommerne; røres, eggeplommene; røres til sukkeret er smeltet, vispes over ilden, varmen til kremen tykner, opheldes ophelles og røres i, i til den er kold. kald. Kaken glasseres glaseres og pyntes med syltede frugter frukter samt stivvispet fløte eller marengs. Til 8 å 10 personer.
Sugar, egg yolks, and water are whipped for 1 hour (by hand in the original). With an electric mixer, 10–15 minutes to a pale, thick, airy mass is enough.
How long and how is the cake baked?
The batter is put into a greased and coated loaf pan and baked in a hot oven about 40 minutes. The cake is turned out, cooled completely, and split into two layers.
What is the lemon cream made of?
The zest and juice of 1/2 lemon, 90 g sugar, 1/2 dl white wine, 1/4 dl water, and 3 egg yolks are whisked over the heat until thickened, cooled, and mixed with 1 dl whipped cream. The cream is spread between the cake layers.
Why both sweet and bitter almonds?
The 150 g sweet almonds give body and fat, while the 2 bitter almonds give a strong almond aroma. The almonds are blanched (skinned) and ground. The recipe is from Schønberg Erken's Stor kokebok (1914), p. 520.
