How many pears are needed?

2–3 dl of diced canned pears for the cream, and a number of pear halves to cover the cake. The text does not give the number of halves.

Why is part of the jelly coloured green?

The green jelly is cut into small pieces and placed in the gaps between the pears as decoration.

Can I use a tin without a loose base?

The text recommends a tin with a loose base but does not say it is required.

Pear cake

Name: Pear cake
Prep time: 1 h 40 min
Cook time: 2 h 20 min
Total time: 4 h
Yield: 10 servings
Cuisine: Norwegian
Ingredients: 4 pc eggs (for the base; yolks and whites separated); 100 g sugar (for the base, whisked with the yolks); 1 tbsp water; 35 g sugar (listed separately in the original; the text does not say where it is used); 35 g wheat flour; 4 pc egg yolks (for the cream); 2.5 dl freshly strained milk; 1.5 tbsp sugar (for the cream); 2.5 dl canned pears (diced; 2–3 dl); 2 pc egg whites (whipped stiff, for the meringue); 50 g almonds (blanched and ground); 60 g sugar (for the meringue); canned pears (halves, cut lengthways in 2 or 3 depending on size, to cover the cake); 5 sheet gelatine (leaves; soaked in cold water for 1 hour); 2 tbsp sugar (for the jelly); 2.5 dl pear juice (from the can); green food colouring (a little, for part of the jelly)

Dessert cake with an egg sponge base, a cream of egg yolks, milk and canned pears, almond meringue and pear slices, glazed with pear jelly. From Erken's Stor kokebok (1949), p. 873.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 873 (falt i det fri)

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Ingredients

10 servings

4 pc eggs (for the base; yolks and whites separated)
100 g sugar (for the base, whisked with the yolks) · 3½ oz
1 tbsp water
35 g sugar (listed separately in the original; the text does not say where it is used) · 1¼ oz
35 g wheat flour · 1¼ oz
4 pc egg yolks (for the cream)
2.5 dl freshly strained milk · 1 cups
1.5 tbsp sugar (for the cream)
2.5 dl canned pears (diced; 2–3 dl) · 1 cups
2 pc egg whites (whipped stiff, for the meringue)
50 g almonds (blanched and ground) · 1¾ oz
60 g sugar (for the meringue) · 2⅛ oz
canned pears (halves, cut lengthways in 2 or 3 depending on size, to cover the cake)
5 sheet gelatine (leaves; soaked in cold water for 1 hour)
2 tbsp sugar (for the jelly)
2.5 dl pear juice (from the can) · 1 cups
green food colouring (a little, for part of the jelly)

Total time: 4 t
Active time: 1 t 40 min
Difficulty: hard

About the dish

The pear cake is among the cakes for dessert and uses canned pears, so the juice from the can goes into the jelly. The text ends with a reference to a photograph in the book.

How to make it

1
Make the base
Whisk the egg yolks, water and sugar for 20 minutes. Fold in the flour and the stiffly whisked egg whites. Pour the batter into a well-greased tin, preferably with a loose base, and bake for about 30 minutes. Leave the base to cool.
2
Make the cream
Whisk the egg yolks, milk and sugar vigorously over the heat until the cream thickens and evens out a little. Leave it to cool, mix in the pears and spread the cream over the base.
3
Meringue and pears
Stir the stiffly whisked egg whites lightly but thoroughly together with the almonds and sugar, and lay the meringue over the cream. Arrange pear slices closely over the cake.
4
Make the jelly and glaze
Stir the gelatine, sugar and pear juice over the heat until the gelatine has completely melted. Pour a little of the jelly onto a plate and colour it light green. When it has set, cut it into small pieces and place them in any gaps. Pour the rest of the jelly over the cake while it is syrupy so the cake is completely glazed.
5
Note
Note: The meringue is not baked in the text and contains raw egg white, and the cream should thicken properly. Use pasteurised eggs, especially for small children, pregnant women, the elderly and the ill.

Changes from the original

Quantities are as in the original. The 35 g of sugar is listed separately with no use stated in the text, which is noted. The gelatine is given in leaves. A final «Note» step on raw egg has been added.

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- X-tra Egg S/M 12stkX-TRAca. kr 26,50 · Coop
- Bakketun Egg 10pk 673gBAKKETUNca. kr 59,90 · Coop

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Frequently asked questions

How many pears are needed?: 2–3 dl of diced canned pears for the cream, and a number of pear halves to cover the cake. The text does not give the number of halves.
Why is part of the jelly coloured green?: The green jelly is cut into small pieces and placed in the gaps between the pears as decoration.
Can I use a tin without a loose base?: The text recommends a tin with a loose base but does not say it is required.

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