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!
Ingredients for a 24 cm cake mold:
- 150-200 g dark chocolate cookies
- around 4 tablespoons of melted butter
- 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
- 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.
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.