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Walnut Cake

Walnut cake from Erken 1914: egg yolks, 2 tbsp water and 225 g confectioners' sugar beaten thick; 100 g ground walnuts, 50 g flour with baking powder and 40 g potato starch folded in with stiffly beaten whites. Baked 40 minutes in a round loose-bottomed pan, split into 2 layers and filled with cream of 6 dl cream, 30 g sugar and chopped walnuts. Decorated with piped cream, whole walnuts and fruit.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 517 (falt i det fri)

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About the dish

A party cake from the chapter 'Cakes for dessert' in 'Stor kokebok' (1914). Ground walnuts replace much of the flour, and the cake is decorated with piped cream in squares filled with whole walnuts and fruit – a typical showpiece cake of the era.

How to make it

  1. 1

    Grind the walnuts

    Crack 100 g of walnuts and grind them finely.

  2. 2

    Beat the egg yolks

    Beat the egg yolks and cold water with the confectioners' sugar into a thick, light mass – ¾ hour in the original, about 10 minutes with a mixer.

  3. 3

    Mix the batter

    Add the ground walnuts, the wheat flour mixed with the baking powder, and the potato starch. Finally, fold in the stiffly beaten egg whites.

  4. 4

    Bake the cake

    Pour the batter into a greased and dusted round pan, preferably with a loose bottom, and bake at not too high heat (about 170 °C (340 °F)) for 40 minutes. Cool completely.

  5. 5

    Prepare garnish and cream

    Crack the rest of the walnuts. Set the nicest whole halves aside for garnish and chop the rest finely. Whip the cream stiff with 30 g sugar. Mix half of the cream with the chopped walnuts.

  6. 6

    Assemble

    Split the cooled cake into 2 layers and fill with the walnut cream.

  7. 7

    Decorate

    Cover the cake with a little of the white cream. Pipe the rest through a piping bag or paper cone into neat squares over the cake, and place whole walnuts alternating with fruit in the squares.

Changes from the original

Measurements have been converted to modern units (g, dl, tablespoon). 'Flormelis' has been given as confectioners' sugar. The ¾ hour beating time has been shortened to about 10 minutes with an electric mixer, and the oven specified as about 170 °C (340 °F). The 30 g of sugar for the cream has been listed as a separate ingredient.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 517) → 1949 (korrekturlest, s. 598)~36% av teksten endretfjernetlagt til
225 gr. valnøtter 225 gr. flormelis 6 egg 2 spiseskeer spiseskjeer koldt vand vann 50 gr. hvetemel 1 teske 1/2 teskje bakepulver 40 gr. potetesmel 6 del. dl. kremfløte. 100 gr. valnøtter knækkes knekkes og males. Eggeblommerne Eggeplommene og vandet vannet røres med sukkeret ¾ 1/2 time, tilsættes tilsettes de malte valnøtter, hvetemelet, hvori bakepulveret er irørt, og potetesmelet. De stivvispede hviter skjæres i tilsidst. til sist. Røren haves has i smurt og strøet strødd rund form; denne bør helst ha løs bund. Kåken bunn. Kaken stekes i ikke for varm ovn i 40 minutter. minutten. Resten av valnøtterne knækkes, valnøttene knekkes, de heleste benyttes til at å pynte kåken oppaa, kaken oppå, de øvrige hakkes fint. Fløten stivvispes, irøres 30 gr. sukker; halvparten av fløten blandes med de hakkede valnøtter, val­nøtter, resten anvendes til pynt. Den kolde kake kløves i 2 lag, mellem disse lægges legges valnøttkremen. Kåken dækkes Kaken dekkes over med litt av fløten; resten av fløten trykkes gjennem gjen­nem sprøitepose eller papirkræmmerhus papir­kremmerhus i pene ruter over kåken, over­kaken, i ruterne lægges rutene legges de hele valnøtter avvekslende med frugt. frukt. Til 8 å 10 personer.

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Frequently asked questions

How long should the cake bake?
About 40 minutes in a not-too-hot oven. Use a round pan, preferably with a loose bottom, that is greased and dusted.
Why should the egg yolks be beaten so long?
The egg yolks, water and sugar are beaten for ¾ hour (by hand in 1914) to get an airy batter. With an electric mixer it is enough to beat until the mixture is light and thick. The stiffly beaten whites are folded in at the very end.
How are the walnuts and cream used?
100 g of walnuts are ground into the batter. The rest are cracked: the most whole ones are used to garnish the top, the others chopped finely. 6 dl of cream is whipped stiff with 30 g sugar – half is mixed with the chopped nuts as filling, the rest is used for garnish.
Where does the recipe come from?
From Henriette Schønberg Erken's 'Stor kokebok' (1914), p. 517, in the chapter on cream cakes and layer cakes. It is figured for about 12 servings.

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