Why should the molds only be filled halfway?

Because the batter rises somewhat during baking. Half-filled, greased and coated small molds give cakes that take the right shape without overflowing.

What does "washed butter" mean?

The butter is kneaded/washed in cold water to remove buttermilk and salt, so that it becomes clean and keeps well. It gives a milder, finer flavor in the cake.

How do I get the right consistency in the dough?

The almonds are blanched, ground and pounded with the confectioners' sugar until the paste becomes stiff. Then the butter is worked in 1 teaspoon at a time, the eggs one at a time, and finally the sifted potato starch is stirred in.

How long and at what temperature should they be baked?

In a hot oven until they are light golden brown. The recipe is intended for about 24 small cakes, with a total time of around 70 minutes including preparation.

Napoleon Cakes (mandler)

Napoleon cakes from Erken 1914: an almond paste of equal parts almonds, powdered sugar and butter, with 4 eggs and 75 g potato starch, baked light golden brown in small molds.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 566 (falt i det fri)

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About the dish

Rich almond cakes baked in small molds, from the baking chapter of Stor kokebok (1914). To "wash" the butter means to knead it in cold water to remove the salt and buttermilk.

How to make it

1
Prepare the almonds
Blanch the almonds, peel them and grind them. Pound or process them with the powdered sugar until the paste becomes stiff.
2
Work in the butter
Work in the soft, unsalted butter one teaspoon at a time.
3
Add the eggs
Stir in the eggs one at a time.
4
Mix in the potato starch
Finally, stir in the sifted potato starch.
5
Fill the molds
Fill the batter into small greased and coated molds – only half full.
6
Bake
Bake the cakes light golden brown in a hot oven, about 190–200 °C (390 °F) for 12–15 minutes.

Changes from the original

The quantities have been kept; confectioners' sugar is retained as powdered sugar, "washed butter" is modernized to unsalted butter, and an oven temperature (about 190–200 °C (390 °F)) has been added. The almonds can be ground in a food processor instead of being pounded in a mortar.

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Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 566) → 1949 (korrekturlest, s. 611)~94% av teksten endretfjernetlagt til

~~250 gr. mandler 250 gr. flormelis 250~~ 125 gr. smør ~~4 egg 75~~ 125 gr. ~~potetesmel. Mandlerne skoldes, males~~ hvetemel ½ del. koldt vann. ⅛ av smøret smuldres med melet og ~~støtes~~ tilsettes vannet litt efter litt; resten av smøret bankes i med ~~sukkeret, til det er seigt; det utvaskede smør støtes i, idet man tar 1 teske ad gangen, eggene irøres 1 ad gangen, tilsidst haves det sigtede potetesmel i. Deigen fyldes~~ kjevlet. Utkjevles i ~~smaa, smurte, strøede former — kun halvfyldte~~ 1 cm.s tykkelse, legges utover en plate. — Med en bakkelsspore, dyppet i mel, uttrinses 3 finger brede strimler, 10—12 cm. lange; settes i ovnen og stekes ved ikke for sterk varme lyse ~~gulbrune~~ gulbrune. Når de er kolde, belegges en strimmel med krem som under fløteruller nevnt; den annen strimmel legges over med bunnen op; glaseres. Man kan også steke de hele butterdeigs bunner, legge kremen utover, den annen bunn over, glasere og skjære kakene i ~~varm ovn.~~ passe aflange stykker. Dypp kniven i kokende vann, så går det greit.

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Frequently asked questions

Why should the molds only be filled halfway?: Because the batter rises somewhat during baking. Half-filled, greased and coated small molds give cakes that take the right shape without overflowing.
What does "washed butter" mean?: The butter is kneaded/washed in cold water to remove buttermilk and salt, so that it becomes clean and keeps well. It gives a milder, finer flavor in the cake.
How do I get the right consistency in the dough?: The almonds are blanched, ground and pounded with the confectioners' sugar until the paste becomes stiff. Then the butter is worked in 1 teaspoon at a time, the eggs one at a time, and finally the sifted potato starch is stirred in.
How long and at what temperature should they be baked?: In a hot oven until they are light golden brown. The recipe is intended for about 24 small cakes, with a total time of around 70 minutes including preparation.

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