CHEESECAKE

You decide how rich you want the cake to be. I used sour cream 9-18% and Philadelphia original or light.

The "secret" to this cake is the elderflower juice. It's amazing what a difference elderflower juice makes, so choose a juice that tastes great to you.

 It's a cake that takes some time to make because there are many processes that each need to cool/settle before you can proceed. My recommendation is that if you have guests on Saturday, you should start the first stage on Thursday. That way, you'll have time for each layer to harden before the next layer is applied.

 Cake base: 200gr. Digestive and 150gr. Melted margarine or Becell.

 Filling: 4 gelatine leaves, 4 dl sour cream, 2 dl concentrated elderflower juice, ½ unpeeled lemon (zest and squeezed juice), 1½ dl icing sugar, 1 vanilla pod, 200 gr. Philadelphia cheese.

 Elderflower jelly: 2 gelatine leaves, 2 dl elderflower juice.

 Procedure:

  • Crush the biscuits (put the biscuits in a bag and crush them with a rolling pin) and mix with the fat. Place in a greased 21 cm springform pan lined with baking paper. Bake at 200 degrees for about 10 minutes. The base must be completely cold before the next layer is applied.

  • Filling: Soak the gelatine in cold water for about 5 minutes. Mix all dairy products with elderflower juice, lemon zest, lemon juice and icing sugar in a saucepan. Split the vanilla pod and scrape out the seeds. Mix the vanilla seeds into the pan. Bring the mixture to the boil and whisk until smooth. Remove the pan from the heat. Remove the gelatine and let it melt into the mixture. Allow to cool slightly before pouring over the base.

  • Place the cake in the fridge for at least 1-2 hours to harden, it can easily be left overnight in the fridge.

  • Jelly: Soak the gelatine in cold water for about 5 minutes. Heat the juice in a saucepan. Cool the saucepan in cold water while you add the gelatine while stirring. Decorate the cake with berries and/or mint leaves before pouring the jelly over it. Allow the jelly to set slightly so that it is viscous before pouring it over the cake. Place back in the fridge to set (approx. 2 hours)

 Have a great time.

Greetings Lotte Korfits Boehm

Blackcurrant puree with cream

Blackcurrant puree (4 people): 500 grams blackcurrants, 150 g sugar, 2-3 tsp lemon juice, possibly 1/2 dl dry/semi-dry white wine.

Rinse the blackcurrants lightly. Let them drain in a sieve. There is no need to pick them off the bunches or nip them. Place the blackcurrants and sugar in a saucepan, heat and stir until the sugar and berry liquid are dissolved together. When the liquid starts to boil, turn down the heat and cover. Simmer until completely tender for 8-10 minutes. Puree them through a fine mesh sieve. Rub through as much of the berry pulp as possible and scrape the inside of the sieve. Reheat the puree in a saucepan, stir in the lemon juice and white wine and taste to see if you need more lemon juice. Pour the hot puree into a bowl and sprinkle a little sugar on the surface. Allow the puree to cool. If it gets completely cold before eating, it will be quite thick. Serve with ice-cold whipped cream. You can eat crispy cakes with it - perhaps cigarettes russes(these are small crispy rolled waffles). Summer food by Lene Hannestad.