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.

Prune Cake II (with Catherine plums)

Name: Prune Cake II (with Catherine plums)
Prep time: 50 min
Cook time: 1 h 10 min
Total time: 2 h
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 400 g Catherine plums (washed and soaked; the book gives no unit, probably grams); 20 g sugar (for cooking the plums); 60 g sugar (for the batter); sweet almonds (one blanched almond per plum); 5 pc eggs (3 whole eggs and 2 yolks in the batter; the 2 whites are whisked at the end); 0.5 pc lemon (juice and zest); 3 tbsp rusk crumbs (ground rusk); 4 dl cream; 30 g butter (for greasing the tin); water (the soaking water is used for cooking); cream (whipped stiff, for serving)

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
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
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
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
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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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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