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Prune Cake II (with Catherine plums)

A dessert cake of boiled dried Catherine plums stuffed with almonds, layered in a batter of eggs, rusk crumbs and cream and baked for 30-45 minutes; served with whipped cream. From Erken's Stor kokebok (1949), p. 600.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 600 (falt i det fri)

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About the dish

Prune cake II uses rusk crumbs instead of flour in the batter, which was common in older Norwegian baking. It belongs to the dessert cakes of the 1949 edition.

How to make it

  1. 1

    Cook the plums

    Put the washed, soaked plums over the heat in their soaking water with a little sugar and boil until tender. Lift them out and remove any stones. Push a blanched almond into each in their place.

  2. 2

    Make the batter

    Whisk 3 whole eggs and 2 egg yolks with 60 g sugar and the juice and zest of the lemon for 30 minutes. Stir in the rusk crumbs and cream, and finally the 2 whisked egg whites.

  3. 3

    Layer

    Put a layer of batter in a greased, dusted tin, then a layer of plums. Continue in layers so that the top and bottom layers are batter.

  4. 4

    Bake and serve

    Bake for 30-45 minutes. Serve with stiffly whipped cream.

Changes from the original

The book gives no unit for the plums; 400 g is an interpretation. The 80 g of sugar is split into 20 g for cooking and 60 g for the batter.

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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
1949 (proofread, p. 600) → Modernised~72% of the text changedremovedadded
400 g katrineplommer 80 gr. (vaskede og utbløtte; boka oppgir ikke enhet, trolig gram). 20 g sukker mandler, (til koking av plommene). 60 g sukker (til deigen). søte mandler (én skåldet mandel per plomme). 5 stk egg ½ (3 hele egg og 2 eggeplommer i deigen; de 2 eggehvitene vispes til slutt). 0,5 stk sitron (saft og skall). 3 spiseskjeer støtt kavring ss kavringsmuler (støtt kavring). 4 dcl. fløte dl fløte. 30 gr. g smør (til å smøre formen). vann sukker. De (utbløtningsvannet brukes til koking). fløte (stivvispet, til servering). Sett de vaskede, utbløtte katrineplommer settes katrineplommene over varmen i utbløtningsvannet med litt sukker og kokes kok dem møre. Tas op, mulige stener fjernes, Ta dem opp og istedenfor stikkes fjern eventuelle steiner. Stikk en skåldet mandel inn. inn i stedet.. Visp 3 hele egg og 2 eggeplommer vispes med 60 gr. g sukker samt saft og skall av sitronen i ½ time. Kavringen has Ha i samt fløten kavringen og tilsist fløten, og til slutt de 2 vispede eggehviter. I smurt, strødd form legges eggehvitene.. Legg først et lag deig, herpå katrineplommer; dette legges deig i en smurt, strødd form, så katrineplommer. Fortsett lagvis, men slik at øverste og nederste lag skal være deigen. Steker ½—¾ er deig.. Stek kaken i ½–¾ time. Serveres Server den med stivvispet fløte.

Note on Modernised

Boka oppgir ingen enhet for katrineplommene; 400 g er en tolkning. Sukkeret på 80 g er delt i 20 g til koking og 60 g til deigen.

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Frequently asked questions

What are Catherine plums?
Dried plums, which the book soaks and boils until tender before using them in the cake.
Why are almonds pushed into the plums?
The stones are removed and a blanched almond is put in their place.
How is the cake served?
With stiffly whipped cream.

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