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Spanish dessert cake

Seven cut-out butter-pastry rounds in decreasing size are baked pale golden, stacked with jam and covered with a glaze of egg white, sugar and lemon juice that is dried in the oven. From Erken's Stor kokebok (1949), p. 613.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 613 (falt i det fri)

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About the dish

The Spanish dessert cake is built as a small tiered cake and is among the dessert cakes in the 1949 edition.

How to make it

  1. 1

    Roll and cut

    Roll the pastry out 1 cm thick. Cut out 7 round cakes, the largest the size of a dessert plate, then gradually smaller, with the smallest the size of a teacup saucer.

  2. 2

    Bake

    Place the cakes on a greased baking sheet and bake in the oven until fairly pale yellow.

  3. 3

    Stack

    Stack the cakes with jam between them, the largest at the bottom.

  4. 4

    Glaze

    Stir the egg whites with the sugar and lemon juice until smooth and glossy. Spread over the whole cake.

  5. 5

    Dry the glaze

    Sprinkle with coarse sugar. Return the cake to the oven until the glaze has dried or set.

Changes from the original

Quantities are unchanged. The amounts of butter pastry and jam and the oven temperature are not given in the text.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
1949 (proofread, p. 613) → Modernised~69% of the text changedremovedadded
Smørdeig syltetøi smørdeig (mengde ikke oppgitt). syltetøy (til å legge mellom kakene). 2 eggehviter stk eggehvite. 100 gr. sukker g sukker. 1 teskje sitronsaft ts sitronsaft. grovt sukker. Smørdeigen kjevles sukker (til å strø over). Kjevle smørdeigen ut i til 1 cm. tykkelse, og herav utstikckes cm tykkelse. Stikk ut 7 runde kaker. Den kaker, den største så stor som en desserttallerken, derefter deretter gradvis mindre, så den minste blir som er på størrelse med en teskål. Legges teskål.. Legg kakene på en smurt plate og stekes stek dem i ovnen til de er ganske lysegule. Legges på hinannen lysegule.. Stable kakene med syltetøi imellem. Over det hele bredes eggehviteglasur. Hertil røres syltetøy imellom, den største nederst.. Rør eggehvitene sammen med sukkeret og sitronsaften til blandingen blir er jevn og blank. Strøes med Bre den over hele kaken.. Strø over grovt sukker; settes igjen sukker. Sett kaken i ovnen igjen til glasuren er tørket eller stivnet.

Note on Modernised

Mengdene er uendret. Mengden smørdeig og syltetøy og ovnstemperatur er ikke oppgitt i teksten.

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Frequently asked questions

How big should the cakes be?
The largest the size of a dessert plate, the smallest like a small bowl, seven cakes in all.
What is the glaze made of?
Egg whites, sugar and lemon juice, stirred smooth and glossy.

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