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Gooseberry cake

Erken's gooseberry cake from 1914: gooseberry compote of unripe berries boiled with sugar and water is mixed with whipped cream, crushed rusks, flour, and egg yolks, folded with stiffly whipped whites, and baked in a mold about 30–45 minutes. Served with cream or vanilla sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 489 (falt i det fri)

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About the dish

A summer dessert from the time when unripe gooseberries were used before they turned sweet. The cake is a cross between a soufflé and a molded cake, baked in a water-rich mold and served with whipped cream or vanilla sauce.

How to make it

  1. 1

    Boil the berries

    Boil the cleaned gooseberries with sugar and water into a thick compote, as for gooseberry compote. Let cool.

  2. 2

    Whip the cream

    Whip the cream stiff and stir in the crushed rusks and the cooled gooseberry compote.

  3. 3

    Mix in flour and egg yolks

    Stir in the wheat flour and the egg yolks.

  4. 4

    Fold in the whites

    Whip the egg whites stiff and fold them gently into the mixture at the end.

  5. 5

    Bake

    Pour the mixture into a greased and crumb-coated mold and bake in a not-too-hot oven, about 160 °C (320 °F), for 30–45 minutes.

  6. 6

    Serve

    Serve the cake with stiffly whipped cream, vanilla sauce, or just with caster sugar.

Changes from the original

The amount of cream was missing from the original ingredient list and has been estimated at 2.5 dl based on the method. Measures are converted to modern units, and the baking temperature is given in degrees.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 489) → 1949 (korrekturlest, s. 562)~30% av teksten endretfjernetlagt til
½ l. fløte 60 gr. støtte kavringer 1 l. umodne stikkelsbær ¼ kg. sukker 1 del. vand vann 30 gr. hvetemel 6 egg (fløte) egg. Fløten vispes stiv og irøres de støtte kavringer, samt stikkelsbærene, som først er kokt med sukkeret og vandet vannet som anden annen stikkelsbærgrøt. Melet og eggeblommerne haves eggeplommene has i og tilsidst til sist de stivvispede hviter. Haves Has i smurt og strøet strødd form og stekes i ikke for varm ovn ½—¾ time. Stivvispet fløte eller vaniljesaus serveres til. Bare strøsukker gaar ogsaa! går også!

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Frequently asked questions

How long and at what temperature should the cake bake?
The cake is baked in a greased and crumb-coated mold in a not-too-hot oven for ½–¾ hour. Allow around 95 minutes total including boiling the berries and the whipping.
Do the gooseberries have to be unripe?
Yes, the recipe uses 1 liter of unripe gooseberries. They are first boiled with ¼ kg sugar and 1 deciliter water, as for an ordinary gooseberry compote, before being stirred into the batter.
What is served with the cake?
Stiffly whipped cream or vanilla sauce. Henriette Schønberg Erken notes that just caster sugar also works fine.
What is used instead of much flour in this cake?
The cake is based on 60 grams of pounded rusks and 6 eggs, with only 30 grams of wheat flour. The egg whites are whipped stiff and folded in at the end.

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