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Gooseberry Cake

Gooseberry cake from Erken & Steen 1900: gooseberries are cooked with potato starch into a compote, covered with a batter of egg yolk, sugar, whipped cream, flour and stiffly whipped egg whites, and baked for ¾ hour. Served with sugar. Serves 5-6.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 217 (falt i det fri)

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About the dish

En todelt ovnsbakt dessert med stikkelsbærkompott under en luftig eggerøre, fra Erken og Steens «Kogebog for skole og hjem» (1900). En slektning av senere «trollkrem»- og fruktfromasjkaker.

How to make it

  1. 1

    Cook the berry layer

    Let the gooseberries and water simmer for ¼ hour. Mix the potato starch with 1 dl cold water, add it and bring to an even boil.

  2. 2

    Fill the dish

    Pour the berry mixture into a greased tin or ovenproof dish.

  3. 3

    Make the batter

    Whisk the egg yolks well with the sugar. Add the whipped cream, the almond extract and the flour, and finally fold in the stiffly whipped egg whites.

  4. 4

    Bake

    Pour the batter over the berry layer and bake in the oven for about ¾ hour.

  5. 5

    Serve

    Serve with sugar. Serves 5-6.

Changes from the original

Oppskriften er beholdt. «Potetesmel» er potetmel, «mandeldraaber» er mandelessens. De to vannmengdene (koking og utrøring) er skilt tydelig i ingredienslisten. Prisene er utelatt.

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Frequently asked questions

Can I use preserved gooseberries?
Yes, the original says «preserved or fresh». If you use preserved berries you can reduce the sugar in the compote since they are already sweetened.
What does the potato starch do in the berry layer?
It binds the juice so the bottom layer becomes a firm compote the batter can be baked on top of without running together.

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