Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

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. 661)~88% of the text changedremovedadded
2 stk egg. egg 2 stk eggeplommer. eggeplommer 250 g sukker. gr. sukker 175 g gr. hvetemel (siktet). 125 g potetmel (siktet). gr. potetesmel 2 ts teskjeer vaniljepulver (eller vaniljesukker). 25 g sukat (finskåret). Visp egg, eggeplommer og sukker svært luftig, ca. 20–30 minutter gr. sukat. Eggene røres ¾ time med maskin.. Rør inn vaniljepulver sukkeret, tilsettes de skåldede, malte mandler, hjortetakksaltet, opløst i 1 spiseskje melk, og det siktede hvete- og potetmelet forsiktig.. Sett små toppar med teskje på smurt eller bakepapirdekket plate, hvetemel. Deigen kjevles så tykk som baken av en litt tykk kniv, skjæres i lengder av 3 cm. bredde, pensles over med god avstand.. Skjær sukaten smått egg og legg et lite stykke midt på hver kake. Stek kakene lyst gullbrune stekes lyse gulbrune ved ikke for sterk god varme. Skjæres, mens de ennu er varme, ca. 160 °C med en meget skarp kniv i 8–10 minutter. mindre stykker på skrå.

Note on Modernised

Mål er standardisert til gram/teskje; vaniljepulver kan erstattes av vaniljesukker. Steketemperatur og -tid er anslått.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Equipment for this dish

Advertisement

We may earn a commission if you buy through these links. It does not affect the price.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!