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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)

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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.

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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. 609)~90% of the text changedremovedadded
125 g gr. smør (til bunndeigen, kaldt). 125 g gr. hvetemel (til bunndeigen). 0,5 dl kaldt vann. 125 g ½ dd. koldt vann 100 gr. hvetemel (til lokkdeigen). 50 gr. smør 30 g sukker. gr. sukker 1 stk egg. egg 1 g gr. hjortetakksalt (kan erstattes med bakepulver). 1 ss spiseskje rom (i deigen). 3 dl vaniljekrem («ovenstaaende krem», se kremen til linser). 125 g melis (til glasuren). gr. flormelis 2 ss rom (til glasuren). Smuldre en tredjedel av spiseskjeer rom. Melet iblandes konjakk, vann og egget; smøret sammen eltes i. Små blikkformer belegges med melet. Tilsett det kalde vannet litt om litt til denne deig, ikke for tynt. I hver form legges en samlet deig. Bank resten god teskje mandelrøre, laget på følgende måte: de stivvispede eggvhiter irøres sukkeret og de skåldede, finstøtte mandler. Litt av smøret inn butterdeigen kjævles ut, skjæres i deigen med kjevlet.. Kjevle deigen helt tynt og kle små former med den.. Legg 1–1½ teskje krem smale strimler, legges i hver form.. Elt mel, sukker, egg og hjortetakksalt sammen, bland inn smør og rom og arbeid til en jevn deig.. Kjevle lokkdeigen ut og legg et lag over kremen kors over. Stekes i hver form.. Stek kakene godt varm ovn ca. ½ time. Kakene stekes ved ikke for sterk varme, ca. 170 °C, i 15–20 minutter til de er lysebrune. Avkjøl.. Rør melis og rom til en glasur varme og pensle den over de avkjølte kakene. overstrykes med glasur, laget av: ½ dd. konjakk, 1¼ dd. vann.

Note on Modernised

Mål er omregnet til moderne enheter (½ desiliter vann, gram, spiseskjeer). Hjortetakksalt kan erstattes av like mengde bakepulver. Kremen er spesifisert som vaniljekrem (som i oppskriften på linser) siden originalen viser til «ovenstaaende krem». Steketemperatur og tid er anslått for moderne ovn.

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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.

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