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.

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
Boil the berries
Boil the cleaned gooseberries with sugar and water into a thick compote, as for gooseberry compote. Let cool.
2
Whip the cream
Whip the cream stiff and stir in the crushed rusks and the cooled gooseberry compote.
3
Mix in flour and egg yolks
Stir in the wheat flour and the egg yolks.
4
Fold in the whites
Whip the egg whites stiff and fold them gently into the mixture at the end.
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
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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Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 489) → Modernised~84% of the text changedremovedadded

60 ~~gr. støtte~~ g knuste kavringer (støtte kavringer). 1 l. l umodne stikkelsbær ~~¼ kg. sukker~~ (rensede). 250 g sukker. 1 ~~del. vand~~ dl vann. 30 ~~gr. hvetemel~~ g hvetemel. 6 stk egg ~~(fløte) Fløten vispes stiv~~ (delt i plommer og ~~irøres~~ hviter). 2,5 dl fløte (mengde ikke oppgitt i originalen). 1 ss smør (til formen). 1 ss strøkavring (til formen). Kok de ~~støtte kavringer, samt stikkelsbærene, som først er kokt~~ rensede stikkelsbærene med ~~sukkeret~~ sukker og ~~vandet~~ vann til en tykk grøt, som ~~anden~~ til stikkelsbærgrøt. ~~Melet og eggeblommerne haves i~~ Avkjøl.. Pisk fløten stiv og ~~tilsidst~~ rør inn de ~~stivvispede hviter. Haves~~ knuste kavringene og den avkjølte stikkelsbærgrøten.. Rør inn hvetemelet og eggeplommene.. Pisk eggehvitene stive og vend dem forsiktig inn i massen til slutt.. Hell blandingen i en smurt og ~~strøet~~ strødd form og ~~stekes~~ stek i ikke for varm ~~ovn ½—¾ time. Stivvispet fløte eller~~ ovn, ca. 160 °C, i 30–45 minutter.. Server kaken med stivpisket fløte, vaniljesaus ~~serveres til. Bare strøsukker gaar ogsaa!~~ eller bare med strøsukker.

Note on Modernised

Mengde fløte manglet i originalens ingrediensliste og er anslått til 2,5 dl ut fra fremgangsmåten. Mål er omregnet til moderne enheter, og steketemperatur er angitt i grader.

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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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