FRUIT DESSERTS

CHEESE-FRUIT CAKE

For the base:

250 g of flour

130 g of soft butter

60 g of sugar

1 vanilla sugar

1 egg

For cheese mixture:

250 g of yogurt

250 g of fresh cheese (cream cheese, 20% fat)

1 egg

40 g of sugar

1 vanilla sugar

1 vanilla pudding

300 g of fruit as desired

1. First put all of the ingredients for dough in one container and knead it to mix everything well.

2. Immediately distribute in a mold lined with baking paper so that the edges are about 1.5-2 cm from the dough You can use a mold with a diameter of 24-26 cm.

3. Put the dough in the cold until you prepare the cheese mixture

4. Combine the cheese, yogurt, egg and everything else and mix with a wire until it is fine and there are no lumps

5. Now pour the cheese mixture over the dough, immediately put the fruit on top and place the cake to bake in a preheated oven at 180 degrees for 35-40 minutes. Allow to cool well and serve.

UPSIDE-DOWN CAKE WITH PINEAPPLE

Ingredients:

1 can of pineapple in rings

10 or so cherries/apricots

1 glass of brown sugar

110g of butter

Cake mixture

1. Heat the oven to 200C. Melt brown sugar and butter over low heat.

2. Line a baking tray with baking paper. Pour melted butter and sugar on the bottom and spread evenly.

3. Place on top the pineapple rings, put a cherry in the middle of each ring, and maybe around the rings

4. Mix eggs and gradually add sugar. Then gradually add all other ingredients. You can add a couple of spoons of pineapple juice if you like a juicier cake

5. Pour the cake mixture over the pineapple and bake at 200 C for about 25 minutes. When it cools down a little, turn it over on a dish to absorb the glaze.

SMALL BERRY CAKES

For the base:

4 eggs

70 g of sugar

1 Dolcela lemon sugar

2 tablespoons of water

50 g Smooth wheat flour

½ bag Dolcela baking powder

For the cream:

500 ml of milk

1 Dolcela vanilla cake cream

80 g of butter

For decoration:

400 g of berries (strawberries, raspberries, blueberries)

1 Topping for Dolcela cakes

40 g of sugar

150 ml of water

100 ml of fruit juice

1. Pour 500 ml of cold milk into the container, add the contents of the Cream and Cake Mix bag and mix for 3 minutes. At the end, stir in the clarified butter.

2. Apply the prepared cream on the cooled biscuit and spread the fruit on it. Prepare the cake topping according to the instructions on the package and pour it over the fruit.Cool the cake, slice as desired and serve with whipped cream.

*Advice: instead of berries, you can use other fruits from the compote or seasonal fruits.

BERRY CAKE

For the base:

300g of crushed Plazama biscuits

1 margarine

A little of ground sugar

For cream:

Whip cream

300g of frozen fruit (raspberries, blackberries) 2 gelatines

1 fruit yogurt

1. For the base, combine and mix well 300g of plasma, 1 margarine and a little ground sugar and form into a crust in a cake mold.

2. For the filling, boil 300g of fruit with a couple of teaspoons of sugar and when it boils, add 2 gelatins, and when it cools down, add 1 fruit yogurt.

3. Add the prepared fruit to the whipped cream, combine everything and pour it into the mold over the crust and leave it to harden. A little fruit can be left and poured over the finished cake for a nice decoration.

SIMPLE FRUIT CAKE

For dough:

3 eggs

105 g of sugar

105 g of flour

1 vanilla sugar

1 Baking powder

For cream:

600 ml Milk

2 bags of vanilla pudding

4 spoons of sugar

1 bag transparent

1. Cake topping 300 g of seasonal fruit (strawberries, raspberries, blackberries, etc.)

2. Beat the eggs until foamy and add flour, sugar and other ingredients. Bake in a tart mold at 180 C for 12 minutes.

3. Remove and cool the dough. In the meantime, prepare the fruit, cook the pudding in the usual way, cool.

4. Put the chilled pudding on the cold crust, arrange the desired fruit on top of the pudding and pour over the cake topping that you prepared according to the instructions on the bag, cool in the refrigerator and enjoy the taste.