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Gooseberry cake (with coconut)

A dessert of stewed gooseberries in a tin, covered with egg yolks, sugar, coconut and stiffly whisked egg whites, baked in a hot oven for 20–30 minutes. From Erken's Stor kokebok (1949), p. 606.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 606 (falt i det fri)

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About the dish

The dish can be served both warm and cold, and the book suggests whipped cream with it.

How to make it

  1. 1

    Cook the berries

    Cook the cleaned gooseberries with the water and 200 g of sugar until tender.

  2. 2

    Fill the tin

    Cool the compote and put it in a greased and dusted tin.

  3. 3

    Make the topping

    Whisk the egg yolks and 150 g of sugar together. Stir in the coconut and the stiffly whisked egg whites.

  4. 4

    Bake

    Pour the egg mixture over the compote and bake in a hot oven (about 200 °C (390 °F)) for 20–30 minutes.

  5. 5

    Serve

    Serve warm or cold with whipped cream.

Changes from the original

Quantities are unchanged; ¾ l water is given as 7.5 dl. «Kokusmasse» is read as kokosmasse (desiccated coconut). «Hot oven» is read as about 200 °C (390 °F).

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Time machine – what changed?

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

From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 606)~70% of the text changedremovedadded
1 l l. stikkelsbær (rensede). 7,5 dl vann. ¾ l. vann 200 g gr. sukker (til bærene). 4 stk egg (eggeplommene og de stivvispede hvitene). 150 g gr. sukker (til eggerøren). 2 ss kokosmasse. stivvispet fløte (til servering). Kok de skjeer kokusmasse De rensede stikkelsbærene bær koker med vannet og 200 g gr. sukker til de bærene er møre.. Avkjøl grøten møre. Grøten avkjøles og legg den legges i en smurt og strødd form.. Visp eggeplommene form. Eggeplommer og 150 g gr. sukker sammen. Rør inn kokosmassen vispes sammen, røres kokusmassen og de stivvispede eggehvitene.. Hell eggemassen eggehviter. Eggamassen helles over grøten og stek i formen, stekes i varm ovn (ca. 200 °C) i 20–30 minutter.. Server 20—30 minutter. Serveres varm eller kald kold med stivvispet fløte.

Note on Modernised

Mengdene er uendret; ¾ l vann er skrevet 7,5 dl. «Kokusmasse» er lest som kokosmasse (revet kokos). «Varm ovn» er tolket som ca. 200 °C.

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Frequently asked questions

Can the cake be served cold?
Yes, it is served warm or cold with whipped cream.
What is kokosmasse?
Grated or ground coconut, here two spoonfuls in the egg mixture.

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