What does snitter consist of in this recipe?

A base of 250 g wheat flour, 125 g butter, 125 g sugar, 5 g baking powder, 1 egg, and ¼ dl cold water. On top comes jam and a sponge of 3 eggs, 60 g powdered sugar, and 60 g wheat flour.

How do I make the topping sponge?

Eggs and powdered sugar are whisked over low heat until the mixture foams and is completely white. Take it off the heat and whisk until cold, then stir in the sifted flour.

What is the procedure for baking?

The dough is rolled out, placed on a greased sheet, and baked pale golden. Then it is brushed with a thin layer of jam, covered with the sponge, dusted with a little powdered sugar, cut into small slices, and baked quickly to finish.

How many slices does the recipe make, and where does it come from?

The recipe makes about 30 slices and has a total time of about 80 minutes. It is from Henriette Schønberg Erken's Stor kokebok (Great Cookbook) (1914), p. 529.

Snitter (Layered Jam Slices)

Snitter from Henriette Schønberg Erken's Stor kokebok (1914, p. 529): a thin shortcrust base of 250 g flour, 125 g butter, 125 g sugar, baking powder, egg, and a little cold water is pre-baked pale, brushed with jam, and covered with a whisked egg sponge of 60 g powdered sugar, 3 eggs, and 60 g flour. Dusted with powdered sugar, cut into narrow slices, and baked quickly in a hot oven.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 529 (falt i det fri)

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About the dish

The recipe appears in the section on dessert cakes in Stor kokebok (Great Cookbook) (1914). Snitter were a common festive cake: a thin shortcrust base with jam and a layer of light sponge batter, cut into narrow pieces.

How to make it

1
Make the dough
Sift the flour onto the work surface and make a well in the center. Place the sugar, butter, baking powder, egg, and cold water in the well. Mix everything well with your hands and knead only until the flour is just worked in.
2
Roll out and pre-bake the base
Roll the dough out thin, place it on a greased baking sheet, and bake it pale in the oven, about 10–12 minutes at 200 °C (390 °F).
3
Add the jam
Brush the pre-baked base with a thin layer of jam.
4
Make the sponge
Whisk the eggs and powdered sugar over low heat until the mixture foams and is completely white. Take the pan off the heat and whisk further until the batter is cold. Then stir in the sifted flour.
5
Fill and dust
Spread the batter evenly over the jam and dust a little powdered sugar over it before the pan goes into the oven.
6
Bake and cut up
Cut the cake into narrow slices and bake them quickly in a hot oven, about 8–10 minutes at 220 °C (430 °F), until the sponge is pale golden. Cool on a rack.

Changes from the original

The ingredients are set in modern measurements (grams and deciliters) and "flour icing sugar" is given as powdered sugar. The OCR ambiguity "- egg" is interpreted as 1 egg and "4 part cold water" as ¼ dl cold water. The method is divided into numbered steps and baking temperature/time is given for a modern oven.

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Frequently asked questions

What does snitter consist of in this recipe?: A base of 250 g wheat flour, 125 g butter, 125 g sugar, 5 g baking powder, 1 egg, and ¼ dl cold water. On top comes jam and a sponge of 3 eggs, 60 g powdered sugar, and 60 g wheat flour.
How do I make the topping sponge?: Eggs and powdered sugar are whisked over low heat until the mixture foams and is completely white. Take it off the heat and whisk until cold, then stir in the sifted flour.
What is the procedure for baking?: The dough is rolled out, placed on a greased sheet, and baked pale golden. Then it is brushed with a thin layer of jam, covered with the sponge, dusted with a little powdered sugar, cut into small slices, and baked quickly to finish.
How many slices does the recipe make, and where does it come from?: The recipe makes about 30 slices and has a total time of about 80 minutes. It is from Henriette Schønberg Erken's Stor kokebok (Great Cookbook) (1914), p. 529.

Equipment for this dish

Stand mixer →Erken kneaded and whisked by hand for ages – a stand mixer does the work for you.Engrospris.no

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