Le joli mois de mai

Finally, the winter is over. The birds are singing, the woods are in bloom and the trees are budding shyly. It is spring in Norway! It is time to wake up, to laugh, to dance. Confirmation or ritual, teens are celebrated the way to adulthood. “Russ”, graduates in high school, fill the streets and parks with party and noise. And above all, May is the month of the national holiday. It is time for cake!

A cake in May should be as white as wood anemones and as delicate as the spring light, with a touch of “green” and a hint of sweetness as birch sap. I do not hesitate. I choose cheesecake with raspberries and lime! My recipe is adapted from a recipe from Lise Finckenhagen, earlier dessert chef at the Michelin star restaurant Bagatelle in Oslo, and now popular TV cook.  I drop the dominating taste of cinnamon. Rather than oatmeal cookies, I use cookies with dark chocolate, a perfect fit with raspberries. I add more lime juice for more acidity and reduce cream for a lighter cake. And I use more vanilla because it is soon summer!

Ingredients for a 24 cm cake mold:


  • 150-200 g dark chocolate cookies
  • around 4 tablespoons of melted butter

Cheese cream:

  • 600 g cream cheese natural
  • 150 g of sugar or home made vanilla sugar (then drop the vanilla pod)
  • 1 vanilla pod
  • juice of 2 limes
  • 3 eggs (or 4 small size)
  • 150-200 g raspberries

Cream topp:

  • 2 dl sour cream (a kind of crème fraîche but made with sour cream, thus more acid)
  • 3 tablespoons sugar
  • 1 vanilla pod

Crush the biscuit into crumbs. I use a mixer.

Melt the butter and mix with the crumbs. You get a kind of dough.

Dress a cake mold (24 cm) with baking paper.

Spread the mixture evenly in the mold and bake at 175 ° C for 5-7 minutes. It should not burn!

Stir the cream cheese smoothly and creamy in a mixer.

Add gradually the sugar at low speed. Scrape down the edges and stir. Add the vanilla seeds and the lime juice. Add the eggs one at a time and stir.

Pour half part of the cream cheese filling over the crust. Add the raspberries.

Pour the rest of the cream cheese filling.

Bake the cake at 150 ° C for around 45 minutes. The cake should be a bit “shaky”.

Let the cake cool. I usually bake in the evening. I let it cool, and then I place it in the fridge over the night. Then when it is cool, unmold the cake.

Scrape the vanilla seeds.

Whip the sour cream, sugar and vanilla seeds.

Spread the  the whipped cream over the cake.

Let the cake in the fridge for a few hours (4 or more). I usually whip the cream in the morning. Then it is ready for the afternoon or the dinner.

Bon appétit!

My cake box! I can´t be more Norwegian…

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