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