How long should the cheese cakes bake?

15–20 minutes in a good hot oven. They should be served the moment they come out of the oven, since they collapse as they cool.

What kind of molds do I use?

Small greased porcelain molds, or small paper cases first greased with butter and strewn with rusk crumbs.

In what order are the ingredients mixed?

Flour (35 g cornstarch and 35 g wheat flour) and 1 1/2 dl milk are stirred together in the pot, butter and salt are added, and it is cooked until it thickens. Then 125 g grated cheese and the egg yolks are stirred in, and finally the stiffly whipped egg whites are folded in.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 28, in the chapter on hot and cold small dishes – cheese dishes.

Cheese Cakes (Savory)

Name: Cheese Cakes (Savory)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1.5 dl milk; 4 pcs eggs (separated into yolks and whites); 125 g grated cheese; 35 g cornstarch; 35 g wheat flour; 1 tsp salt; butter (amount not given in the original; about 25–40 g, plus butter for the molds); rusk (crushed, for strewing in the molds)

Erken's savory cheese cakes (1914): a flour paste of cornstarch and wheat flour cooked with milk, butter and salt, with grated cheese and egg yolks added, and stiffly whipped egg whites folded in. Baked in small greased porcelain or paper molds strewn with rusk crumbs for 15–20 minutes in a hot oven and served at once.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 28 (falt i det fri)

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About the dish

From the chapter "Hot and cold small dishes" in Henriette Schønberg Erken's "Stor kokebok" (1914). Small cheese cakes of cooked flour paste with grated cheese, baked in porcelain or paper molds and served piping hot as an appetizer or with soup.

How to make it

1
Stir out the flour
Stir the cornstarch and wheat flour together with the milk in a pot.
2
Cook the paste
Add butter and salt and cook the mixture, stirring, until it thickens.
3
Cheese and egg yolks
Take the pot off the heat and stir in the grated cheese and egg yolks, one at a time, while continuing to stir.
4
The egg whites
Whip the egg whites stiff and fold them carefully into the cooled mixture at the end.
5
Fill the molds
Grease small porcelain molds or small paper molds with butter and strew them with crushed rusk. Fill them with the batter.
6
Bake
Bake in a good hot oven (about 200 °C (390 °F)) for 15–20 minutes until the cakes have risen and are golden.
7
Serve
Serve at once as they come out of the oven, arranged on a platter lined with a napkin or doily.

Changes from the original

Measures have been converted to modern Norwegian units (deciliters, grams, teaspoon). The amount of butter is not given in the original's ingredient list and is therefore stated without a quantity. The method has been divided into numbered steps and the language of the steps modernized; the oven temperature is estimated.

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Frequently asked questions

How long should the cheese cakes bake?: 15–20 minutes in a good hot oven. They should be served the moment they come out of the oven, since they collapse as they cool.
What kind of molds do I use?: Small greased porcelain molds, or small paper cases first greased with butter and strewn with rusk crumbs.
In what order are the ingredients mixed?: Flour (35 g cornstarch and 35 g wheat flour) and 1 1/2 dl milk are stirred together in the pot, butter and salt are added, and it is cooked until it thickens. Then 125 g grated cheese and the egg yolks are stirred in, and finally the stiffly whipped egg whites are folded in.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 28, in the chapter on hot and cold small dishes – cheese dishes.

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