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Nut Cream for Layer Cakes

A simple cooked nut cream for layer cakes with ground nuts, powdered sugar, egg yolks, flour and milk, cooked to a smooth cream.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 523 (falt i det fri)

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About the dish

A cream to spread between the layers in layer cakes, from the chapter "Cakes for dessert" in Henriette Schønberg Erken's Stor kokebok (1914).

How to make it

  1. 1

    Mix

    Crack and grind the nuts, and mix them with the powdered sugar, egg yolks, wheat flour and milk.

  2. 2

    Cook

    Put the mixture over the heat and cook it, stirring constantly, until the cream is smooth and thick.

  3. 3

    Cool

    Stir the cream as it cools, and spread it between the cake layers.

Changes from the original

Quantities are given in modern units (dl instead of a liter fraction), confectioners' sugar retained as powdered sugar. The method is divided into numbered steps.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 523) → Modernised~87% of the text changedremovedadded
75 gr. g nøtter (knekket og malt). 75 gr. flormelis g melis (flormelis). 4 eggeblommer stk eggeplommer. 20 gr. hvetemel 1/8 l. nysilt melk. De knækkede, malte nøtter blandes g hvetemel. 1,25 dl helmelk (nysilt). Knekk og mal nøttene, og bland dem med det øvrige, sættes melis, eggeplommer, hvetemel og melk.. Sett blandingen over ilden varmen og koker kok den under omrøren, stadig omrøring til det kremen er jevnt. jevn og tykk.. Rør i kremen mens den kjøles, og legg den mellom kakebunnene.

Note on Modernised

Mengder er oppgitt i moderne enheter (dl i stedet for liter-brøk), flormelis er beholdt som melis. Fremgangsmåten er delt i nummererte trinn.

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Frequently asked questions

What does the nut cream consist of?
It is made from 75 g ground nuts, 75 g fine confectioners' sugar, 4 egg yolks, 20 g wheat flour and 1.25 dl fresh milk. The recipe is from Henriette Schønberg Erken's Stor kokebok (1914), p. 523.
How is it made?
The nuts are cracked and ground, mixed with sugar, egg yolks, flour and milk. Everything is put over the heat and cooked, stirring constantly, until the cream is smooth and thick – allow around 25 minutes in all.
What is the cream used for?
It is intended as a filling between the layers in layer cakes. The quantity is figured for about 8 servings.
Why must you stir all the time?
The cream contains egg yolks and flour and will easily clump or scorch on the bottom. Constant stirring gives a smooth, even cream.

Equipment for this dish

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