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Almond Cake with Lemon Cream

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. 1

    The almonds

    Blanch the almonds, slip off the skins, and grind them fine together with the bitter almonds.

  2. 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. 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. 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. 5

    Cooling

    Turn the cake out, let it cool completely, and split it into two layers.

  6. 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. 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. 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.

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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
Modernised → 1949 (proofread, p. 601)~85% of the text changedremovedadded
150 g gr. søte mandler (skåldet og malt). 2 stk bitre mandler (kan erstattes med 2–3 dråper mandelessens). 75 g potetmel (tørket og avkjølt). gr. potetesmel 300 g melis (flormelis). gr. flormelis 6 stk egg (delt i plommer og hviter). 1 ss vann. 0,5 stk sitron (revet skall og saft). 0,5 stk sitron (til kremen: skall og saft). 90 g sukker (til kremen). 0,5 dl hvitvin (til kremen). 0,25 dl spiseskje vann (til kremen). 3 stk eggeplommer (til kremen). 1 dl kremfløte (til kremen). syltet frukt skall og pisket kremfløte eller marengs (til pynt). Skåld mandlene, flå dem saft av ½ sitron. Mandlene skåldes og mal dem fint sammen med de bitre mandlene.. Visp melis, 6 males. Sukker, eggeplommer og 1 ss vann lyst og luftig, 10–15 minutter med mikser (originalen sier 1 time for hånd).. Rør inn de malte vispes i time, irøres mandlene, revet sitronskall og sitronsaft, det revne sitronskall, sitronsaft og sikt inn det tørkede, kalde potetmelet. Pisk hvitene stive og vend dem forsiktig inn til sist.. Hell deigen kolde potetesmel, de stivvispede hviter skjæres i en tilsist. Hases i smurt og strødd, strødd avlang form. Stek form; stekes i varm ovn (ca. 180 °C) i omtrent ca. 40 minutter, til kaken er gjennomstekt.. Hvelv kaken ut, la den bli helt kald minutter. Hvelves, avkjøles og del den deles i to lag.. Riv sitronskallet 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 sukkerbiten (eller rør revet skall i sukkeret). Tilsett utpresset sukkeret, tilsettes den utpressede sitronsaft, vin, vann og eggeplommene. Rør eggeplommene; røres til sukkeret er smeltet.. Visp blandingen smeltet, vispes over svak varme varmen til kremen tykner – den må ikke koke. Hell den opp tykner, ophelles og rør røres i til den er kald. Vend eventuelt inn den piskede fløten.. Legg kremen mellom kakelagene. Glaser kaken Kaken glaseres og pynt pyntes med syltet frukt og stivpisket syltede frukter samt stivvispet fløte eller marengs. Til 8 å 10 personer.

Note on Modernised

Mengder er omregnet til moderne mål (gram, dl, ss), «flormelis» tolket som melis/finkornet sukker, «bitre mandler» erstattet med noen dråper mandelessens som alternativ. Vispetid på 1 time er kortet til 10–15 minutter med elektrisk mikser. «Del.» er tolket som desiliter.

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Frequently asked questions

How long must the egg batter be whipped?
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.

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