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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.

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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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