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Pleskener (Sponge Drop Cookies)

Pleskener (Erken 1914): airy sponge drop cookies of 2 eggs + 2 yolks, 250 g sugar, 175 g wheat flour, 125 g potato flour and vanilla, spooned out, topped with candied peel and baked light golden.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 568 (falt i det fri)

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About the dish

Pleskener are light, egg-whisked sugar cookies spooned out with a teaspoon, a relative of the kransekake and macaroon family. The recipe appears among the cookies in "Stor kokebok" (1914).

How to make it

  1. 1

    Whisk the egg mixture

    Whisk the eggs, egg yolks and sugar very airy, about 20–30 minutes with a machine.

  2. 2

    Fold in the flour

    Gently stir in the vanilla powder and the sifted wheat and potato flour.

  3. 3

    Shape the cookies

    Drop small mounds with a teaspoon onto a greased or parchment-lined sheet, well spaced.

  4. 4

    Garnish and bake

    Cut the candied peel small and place a little piece in the middle of each cookie. Bake the cookies to a light golden brown at not too high a heat, about 160 °C (320 °F) for 8–10 minutes.

Changes from the original

Measures standardized to grams/teaspoon; vanilla powder can be replaced by vanilla sugar. Baking temperature and time are estimated.

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Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 568) → 1949 (korrekturlest, s. 661)~78% av teksten endretfjernetlagt til
2 egg 2 eggeblommer eggeplommer 250 gr. sukker 175 gr. hvetemel 125 gr. potetesmel 2 teskeer teskjeer vaniljepulver 25 gr. sukat. Egg og sukker vispes ½ time, tilsættes vaniljen Eggene røres ¾ time med sukkeret, tilsettes de skåldede, malte mandler, hjortetakksaltet, opløst i 1 spiseskje melk, og det sigtede mel. siktede hvetemel. Deigen sættes med teske paa smurt plate. Sukaten kjevles så tykk som baken av en litt tykk kniv, skjæres smaat op, og et litet stykke lægges paa midten i lengder av hver kake; 3 cm. bredde, pensles over med egg og stekes lyse gulbrune ved god varme. Skjæres, mens de ennu er varme, med en meget skarp kniv i ikke for varm ovn. mindre stykker på skrå.

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Frequently asked questions

How long must the eggs and sugar be whisked?
According to the original recipe, the eggs (2 whole eggs and 2 yolks) and 250 g sugar should be whisked for half an hour, into an airy egg foam. With an electric hand mixer it goes faster, but the batter must become pale and thick.
Why both wheat flour and potato flour?
The recipe uses 175 g wheat flour and 125 g potato flour. The potato flour gives the cookies a lighter, crisper texture. The flour is sifted and gently folded into the egg foam together with the vanilla.
How are the pleskener shaped and baked?
The dough is dropped with a teaspoon onto a greased baking sheet. The candied peel (25 g) is cut small, and a little piece is placed in the middle of each cookie. Bake to a light golden brown in a not too hot oven; the recipe yields about 40 cookies.

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