Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Rum Cakes

Rum cakes from Erken's Stor kokebok 1914: small molded cakes with a puff-pastry-like base (125 g butter, 125 g flour, ½ dl water), a filling of vanilla custard and a lid of rum dough (125 g flour, 30 g sugar, egg, baker's ammonia, rum), baked at moderate heat and brushed with a rum glaze of powdered sugar and rum.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 526 (falt i det fri)

Be the first to rate

About the dish

Rum cakes belong to the small molded cakes that Erken places among "Cakes for dessert". They are baked in small molds (tartlet molds) with a puff-pastry-like base, a layer of custard and a lid of a sweet rum dough. For the custard, the original refers to "the above custard", that is, a vanilla custard of the same type as for tartlets.

How to make it

  1. 1

    The base dough

    Crumble a third of the butter together with the flour. Add the cold water little by little to a gathered dough. Beat the rest of the butter into the dough with the rolling pin.

  2. 2

    Line the molds

    Roll the dough very thin and line small molds with it.

  3. 3

    Fill with custard

    Place 1–1½ teaspoons of custard in each mold.

  4. 4

    The lid dough

    Knead the flour, sugar, egg and baker's ammonia together, mix in the butter and rum and work to an even dough.

  5. 5

    Add the lid

    Roll out the lid dough and lay a layer over the custard in each mold.

  6. 6

    Baking

    Bake the cakes at not too high a heat, about 170 °C (340 °F), for 15–20 minutes until they are light brown. Cool.

  7. 7

    Glaze

    Stir the powdered sugar and rum into a glaze and brush it over the cooled cakes.

Changes from the original

Measurements are converted to modern units (½ deciliter water, grams, tablespoons). Baker's ammonia can be replaced by an equal amount of baking powder. The custard is specified as vanilla custard (as in the recipe for tartlets) since the original refers to "the above custard". Baking temperature and time are estimated for a modern oven.

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.

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. 526) → 1949 (korrekturlest, s. 609)~80% av teksten endretfjernetlagt til
125 gr. smør 125 gr. hvetemel ½ del. dd. koldt vand. 125 vann 100 gr. hvetemel 50 gr. smør 30 gr. sukker 1 egg 1 gr. hjortetaksalt hjortetakksalt 1 spiseske rum. Glassur: spiseskje rom 125 gr. flormelis 2 spiseskeer rum. ⅓ av smørret smuldres med melet og tilsættes vandet litt efter litt; resten av smørret bankes i med kjevlet. Utkjevles ganske tyndt, spiseskjeer rom. Melet iblandes konjakk, vann og smaa former klædes med denne deig; fyldes egget; smøret eltes i. Små blikkformer belegges med 1—1½ teske av ovenstaaende krem, og ovenpaa denne igjen lægges et lag av deig, ikke for tynt. I hver form legges en god teskje mandelrøre, laget på følgende deig: Mel, sukker, egget og hjortetaksaltet eltes sammen, iblandes smør måte: de stivvispede eggvhiter irøres sukkeret og rum; arbeides til en jevn deig. Kakerne de skåldede, finstøtte mandler. Litt av butterdeigen kjævles ut, skjæres i smale strimler, legges i kors over. Stekes i godt varm ovn ca. ½ time. Kakene stekes ved ikke for sterk varme og overstrykes med glassur, glasur, laget av: 125 gr. flormelis og 2 spiseskeer rum. ½ dd. konjakk, 1¼ dd. vann.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What do rum cakes consist of in this recipe?
They have a base of puff-pastry-like butter dough (125 g butter, 125 g wheat flour and ½ dl cold water), a filling of custard (1–1½ teaspoons per mold), a layer of a sweet dough with 125 g flour, 30 g sugar, 1 egg, 1 g baker's ammonia and 1 tablespoon rum, and finally a glaze of 125 g powdered sugar and 2 tablespoons rum.
How is the butter dough for the molds made?
⅓ of the butter is crumbled with the flour, and the water is added little by little. The rest of the butter is beaten in with the rolling pin. The dough is rolled quite thin, and small molds are lined with it.
What baking temperature is recommended?
The cakes are baked at not too high a heat, and brushed with the rum glaze after baking.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!