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Prune Cake

Erken's prune cake from 1914: a puff pastry base with a lattice top, filled with finely chopped prunes boiled up with sherry, lemon zest and sugar, garnished with icing sugar or whipped cream.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 519 (falt i det fri)

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About the dish

The recipe appears in the chapter «Kaker til dessert» (Cakes for dessert) in Henriette Schønberg Erken's «Stor kokebok» (1914). A lattice-garnished puff pastry tart with prune filling – a typical party dessert of the time, where the puff pastry is made according to the basic recipe on page 15.

How to make it

  1. 1

    Soak the prunes

    Wash the prunes well and place them in a little water the evening before.

  2. 2

    Roll out the base

    Roll the puff pastry out fairly thick and cut out a round disc. Press a border about 3 cm wide around the edge of the disc.

  3. 3

    Make the lattice top

    Roll out a border about 3 cm wide with the same circumference as the round disc. Fasten narrow puff pastry strips crosswise over each other in this ring, so the top becomes like a lattice.

  4. 4

    Bake

    Place the top and base on a greased baking sheet. Brush only the edge with beaten egg and bake for about 30 minutes at even heat (about 200 °C (390 °F)).

  5. 5

    Cook the prune filling

    Place the prunes over the heat in the soaking water and boil them tender. Take them up, chop them finely and give them a boil with sherry, grated lemon zest and sugar to taste.

  6. 6

    Fill the cake

    When the prune filling is cold, place it in the tart base, press the top gently on and sprinkle the cake with icing sugar or garnish it with stiffly whipped cream.

  7. 7

    Variation

    Instead of prunes, the base can be filled with apples or rhubarb.

Changes from the original

Measurements are converted to modern units (deciliter, grams), and the puff pastry is given as a ready portion (or store-bought puff pastry). Baking temperature is estimated at 200 °C (390 °F), since the original only says «even heat». The steps are written in modern Norwegian.

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 519) → 1949 (korrekturlest, s. 599)~49% av teksten endretfjernetlagt til
Butterdeig av ¼ kg. smør (se side 15) ½ kg. svisker 1 del. sherry 1 citron sukker. Butterdeigen kjevles ut temmelig tyk, tykk, herav utstikkes en rund plate; omkring kanten av denne trykkes til en ca. 3 cm. bred kant. Til lok utkjevles ogsaa lokk ut kjevles også en ca. 3 cm. bred kant og av omfang som den runde plate. Til denne kant fæstes festes smale strimler butterdeig, som krydser hverandre saaledes, krysser hverandre, således at lokket blir som gitter. Lok Lokk og bund lægges paa bunn legges på smurt plate, kun kanten pensles over med vispet egg, og stekes i ovn ½ time ved jevn varme. De godt vaskede svisker lægges legges i litt vand vann aftenen før, sættes settes over ilden varmen i utbløtningsvandet utbløtningsvannet og kokes møre. Tages Tas op og hakkes fine, gives gis derefter et opkok med sherry, citronskal sitronskall og sukker efter smak. Naar sviskerne Når sviskene er kolde, lægges legges de i tertebunden, tertebunnen, lokket trykkes forsigtig paa, forsiktig på, og kaken kåken strøes med flormelis eller pyntes med stivvispet fløte. Istedenfor svisker kan bunden fyldes bunnen fylles med finsnittede epler eller rabarber. kokt med sukker, og strimler av butterdeigen legges over. Ingen butterdeigskant omkring. Til 12 personer. Ingrediensliste: Butterdeig av ¾ kg. smør ¾ kg. svisker 1 del. sherry 1 sitron sukker.

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Frequently asked questions

Why does the recipe take so long (14 hours)?
Because the prunes are to be soaked in a little water the evening before. The actual baking of the puff pastry takes only about ½ hour in the oven at even heat.
What main ingredients do I need?
Puff pastry made from ¼ kg butter, ½ kg prunes, 1 deciliter sherry, 1 lemon and sugar.
How is the top made?
You roll out a border about 3 cm wide with the same circumference as the base disc, and fasten narrow puff pastry strips crosswise so the top becomes like a lattice. Only the edge is brushed with beaten egg.
How is the prune filling prepared?
The well-washed prunes are soaked overnight, boiled tender in the soaking water, taken up and chopped fine, and then given a boil with sherry, lemon zest and sugar.

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