Vanilla Hearts / Vaniljehjerter

A recipe for delicious small filled cakes found in
“Dens Store Bakeboken” (The Big Baking Book)
published by Schibstedt in1978

Vanilla Hearts / Vaniljehjerter

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Mini Pavlova / Minipavlova

A new twist on an old classic found in “Kremdager”
(Cream Days)
a free E-booklet published by tine.no

Mini Pavlova / Minipavlova

Pavlova cakes are named after the Russian ballet dancer Anna Pavlova. The Pavlova cake is flaky, crispy and melts in the mouth. A success at any party and a cake that’s easy to make. A temptation on any coffee table.

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Norwegian Sister Cake / Søsterkake

A nice old-fashioned cake recipe found in “Gjærbakst”
(Yeast Baking) pyblished by Hjemmets Kokebokklubb in 1979

Norwegian Sister Cake / Søsterkake

A delicious and easy variation on the Norwegian Christmas Cake from back when Granny was young. The cake tastes best fresh, but is suitable for freezing. Thaw it and heat it lightly in the oven before serving and it tastes almost fresh as new.

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Roll Cake with Almond Filling / Rullekake med Mandelfyll

A delicious cake recipe found on kiwi.no
Roll Cake with Almond Filling / Rullekake med Mandelfyll

Roll cake is an old classic that never fails to delight. They are  juicy
and tasty which makes them loved by both children and adults.

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Lemon Cake / Sitronkake

A quick and easy cake recipe found on  jacobs.no
Lemon Cake / Sitronkake

A delicious cake that you make quickly in an oven pan.

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Coconut Brambles / Kokos Brambles

A recipe from “Coconut Dishes That Everybody Loves”
published by Franklin Baker Company in 1931

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In context: “Bramble” comes from Germanic bram-bezi, whence come also German Brombeere, Dutch Braambes and French framboise. It originated before the year 1000; Middle English; Old English bræmbel, variant of brǣmel, equivalent to brǣm– (cognate with Dutch braam broom ).

Bramble bushes have long, thorny, arching shoots and root easily. They send up long, arching canes that do not flower or set fruit until the second year of growth. Brambles usually have trifoliate or palmately-compound leaves.

Bramble fruits are aggregate fruits.  Each small unit is called a drupelet. In some, such as the blackberry, the flower receptacle is elongated and part of the ripe fruit, making the blackberry an aggregate-accessory fruit.

You can choose to see the name as refering to the cakes’ bushy look or refering to the fact that they contain blackberry jelly – Ted

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Mahogany Cake / Mahognykake

A cake recipe found in “Baker’s Favourite
Chocolate Recipes” published in 1936

Mahogany Cake / Mahognykake

The frosting in this recipe, when tightly covered, may be kept in refrigerator several days before using. It is a most useful frosting for it spreads and swirls very easily and will remain soft and creamy on the cake. Use it for picnic or lunch-box cakes, or for cakes that must be stored.

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Tea Cake / Tekake

A baking recipe from “Kaker til Kaffekosen” (Cakes for the Coffee) in the “Ingrids Beste” (Ingrid’s Best) series
published by Gyldendal  in 1991

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The butter and sugar mixture spread on top of the tea can also be mixed with chopped almonds. It will then remind more of the
tea cakes from Trøderlag.

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Vanilla clouds with Chocolate Chips / Vaniljeskyer med Sjokoladebiter

An almond maringue recipe found on droetker.no
Vanilla clouds with Chocolate Chips / Vaniljeskyer med Sjokoladebiter

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Italian Pandoro / Italiensk Pandoro

An Italian bakink recipe found on brodogkorn.no
Italian Pandoro / Italiensk Pandoro

Pandoro or Gold Bread is delicious, sweet yeast baking from Italy,
where they also call it Royal Bread. It is often baked for Christmas
and is eaten both hot and cold.

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Wipped Cream Cake / Kake av Pisket Kremfløte

A cake recipe from“The Presto Recipe Book for
Little Girls and Their Mothers” published by
Hecker Products Corporation in 1939

Wipped Cream Cake / Kake av Pisket Kremfløte

I have three of these Presto flour promotion booklets from the 1930s All of them with illustrations in vivid deep watercolours like the one above. There are only six illustrations in each booklet, but becauce the watercolours are so exeptionally well done I chose to make a folder with the recipes and illustration as I usually do with blooklets and books with a lot more illustrations. This just because I felt like sharing these beautifull watercolours with you – Ted

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The Farmer’s Apple Cake / Bondens Eplekake

A juicy apple cake recipe found in “Mett På En
Litt Sunnere Måte” (Full a slightly healthier way)
a free e-booklet publshed by tine.no

The Farmer’s Apple Cake / Bondens Eplekake

This cake is based on cottage cheese, which gives it a slightly acidic flavor that will go great with the sauteed apples wedges.

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Good Old Fashioned Norwegian Wort Cake / God Gammeldags Vørterkake

A traditional Norwegian baking recipe found on kiwi.no
Good Old Fashioned Norwegian Wort Cake / God Gammeldags Vørterkake

The sediments from beer brewing was the start of the oldest
Norwegian sweet yeast baking. We have eaten  wort cakes
for over 300 years in Norway.

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Norwegian wort beer is a non-alcoholic drink made from water, malt and hops and added carbonic acid. In principle, wort beer is beer that has not been through fermentation. In Norway, wort beer is typically dark, roughly looking like Guinness. Wort beer is brewed by Ringnes, Hansa and Aass today.

Wort beer contains some minerals, malt sugar and some b vitamins. Maltese sugar provides fast energy, and the beer is therefore good as a sport drink. The beer is dark, sweet and with a little taste of hops.

Butter Cake / Smørkake

A classic cake recipe found in “Mine Lekreste Kaker” (My Most Delicious Cakes) published by Teknologisk Forlag in 1994
Butter Cake / Smørkake

A classic Scandinavian cake not different from the Chelsea Buns
in appearance.

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Spice Cake with Strawberries / Krydderkake med Jordbær

En Cake recipe found in “Nye Mesterkokken” (The New Master
Chef) utgitt av Skandinavisk Presse AS i 1974

Spice Cake with Strawberries / Krydderkake med Jordbær

This is a juicy, fresh cake with a nice taste of strawberries, which really makes it different and special. It is all right to use overripe berries, and you can also vary the seasoning as desired.

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