Vanilla pastry cream for layer cakes (Erken 1914): 6 egg yolks and 125 g powdered sugar are whisked, then 25 g flour, ½ vanilla bean, and 5 dl cream are added and cooked, stirring, until smooth.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 522 (falt i det fri)
Erken's classic vanilla pastry cream for layer cakes, used among other things in the Georgina cake on the same page.
Whisk the egg mixture
Whisk the egg yolks and powdered sugar until pale and fluffy — the original says a quarter of an hour; with a mixer, 5 minutes is enough.
Combine
Stir in the flour, the vanilla bean (the seeds and the pod), and the cream.
Cook the cream
Set the mixture over low heat and bring it to a boil, stirring constantly, until the cream is smooth and thick. Remove the vanilla bean and cool while stirring.
Measures converted to deciliters and grams; the whisking time can be greatly shortened with an electric mixer. Clarified that the cream should be cooked gently or in a water bath so the eggs don't curdle.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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