This is an ideal, refreshing cake for summer days. In just a few minutes you’ve got a prepared cake, and you don’t even need an oven.

INGREDIENTS FOR THE BOTTOM:

300 g of Oreo cookies ( ground )

80 g of melted butter or margarine for cakes

INGREDIENTS FOR FILLING :

800 – 1000 g of strawberries

200 ml of sweet cream

Squeeze of half lemon

500 g cheese for cakes

80 g of sugar

1 tea spoon of vanilla paste ( or 2 packages of vanilla sugar )

10 g of gelatine

5 tea spoons of water

PREPARATION :

1 . dissolve gelatine in water and let it bubble …

2 . grind Oreo cookies , melt the butter, mix everything well, put the mixture with Oreo cookies into a tin with diameter 26 cm, and press the cookies evenly into the tin, with your hands …

3 . put the tin into the fridge …

4 . wash the strawberries, dry them, cut their bottoms evenly …

5 . half the medium-sized strawberries and line them along the edge of the tin vertically on the cookies … ( SEE THE VIDEO )

6 . put the tin back in the fridge till you prepare the filling …

7 . put sugar, lemon squeeze, vanilla paste and cheese into a bowl and mix shortly …

8 . dissolve gelatine and put 2 – 3 spoons of cheese in the gelatine …

9 . mix gelatine and cheese, and put the gelatine back into the cheese mixture and mix again …

10 . mix sweet cream and cream fix separately …

11 . put the mixed sweet cream and cheese together …

12 . put the filling on the strawberries, press the filling lightly among the strawberries, and pick the tin up from the table several times and drop it back on the table to enable the filling to enter among the strawberries completely … ( SEE THE VIDEO )

13 . put the cake in the fridge for ca . 6 hours or best overnight …

14 . put the cake out of the tin and decorate it with Oreo cookies, strawberries and mint, if wanted …

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This dessert is awesome …. I prepare it quite often in the summer heat for three reasons:

1 . because it is very quick to make, 2 . it is very delicious, 3 . it refreshes …

INGREDIENTS: ( for 6 glasses of 100 ml . )

200 g of milk spread ( e.g. Philadelphia , ABC , Dukatela etc. … )

400 g of sweetened condensed milk

Grated peel of one lime

80 ml of lime squeeze

Ground cookies ( Petit Beurre , Plasma etc … )

FOR DECORATION :

50 ml of cream

Lime

PREPARATION :

1 . mix milk spread to make a nice cream …

2 . add condensed milk, peel and squeeze of one lime and mix everything well …

3 . place a layer of ground cookies, then cream, cookies, cream in glasses …

4 . put the filled glasses in the fridge for ca. 30 – 60 minutes …

5 . mix the cream and decorate the glasses as wished ( SEE THE VIDEO ) …

ADVICE:

It is best to put the glasses back into the fridge for 2 – 3 hours to make the dessert refreshing.

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Refreshing strawberry cake is ideal for summer days. I love this type of cake, prepared in a big baking tray, so you are always ready for meeting a bunch of friends with some cake and lemonade.

INGREDIENTS FOR THE BISCUIT :

300 g of flour

300 g of sugar

5 eggs

300 g margarine for cakes

1 package of baking powder

2 packages of vanilla sugar

INGREDIENTS FOR FILLING :

1500 ml of milk

4 packages of vanilla pudding

200 g of sugar

800 g of sour cream (30% fat )

INGREDIENTS FOR TOPPING :

3 packages of cake topping – Red

(1 package of topping contains 10 g of powder)

750 ml of water

45 g of sugar

ADDITIONAL INGREDIENTS :

1.5 – 2 kg of strawberries

PREPARATION :

1 . mix sugar, vanilla sugar and margarine and add eggs – one by one ( mix each egg for 2 minutes ) …

2 . mix baking powder and flour and add to the mixture – spoon by spoon, while mixing constantly. Mix everything well …

3 . coat the baking tray ( 32 x 34 ) with margarine for cakes, pour the biscuit mixture into the tray, smooth it out and put into a pre-heated oven for ca 15 – 20 minutes.

4 . in the meantime prepare the filling …

5 . take ca. 300 ml of milk and dissolve pudding in it. Put the rest of the milk, together with sugar, in a pot and let boil. When milk boils, add dissolved pudding, with constant stirring and cook for ca . 1 minute …

5 . add sour cream into the hot pudding and mix well …

6 . pour the hot filling over the hot biscuit, smooth it out and put it back into the oven for 10 more minutes …

7 . while the cake is being baked, wash the strawberries, dry them, cut them in halves or slice them as you like …

8 . put sugar and cake topping in a small pan, stir and add water …

9 . let the topping boil, while stirring constantly, then take it away from the cooker and leave it aside for ca 10 – 15 minutes to cool a bit ( not too much so that the mixture does not turn to jelly in the pan ) !!! …

10 . line strawberries on warm ( almost cold ) cake and pour topping over them. Leave the cake in the fridge for 4 hours or over night.

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I am a great lover of cheese cakes, I adore cheese in all combinations. Each cheese cake has a different flavour although they all have the same ingredient – cheese. So, if you happened to try a cheese cake and you did not like it, DO NOT give it up, because each recipe is different.

INGREDIENTS :

FOR DOUGH : 

300 g of flour

2 tea spoons of baking powder

a pinch of salt

75 g of sugar

1 egg ( M )

200 g of cold butter

margarine for cakes

POPPY SEEDS FILLING : 

120 ml of milk

40 g of butter or margarine for cakes

40 g of sugar

peel of one lemon

200 g of ground poppy seeds

CHEESE FILLING :

2 egg whites

2 yorks

100 g of sugar

500 g of cottage cheese

200 g of sour cream ( 25 or 30 % fat )

3 spoon of corn-starch ( 30 g )

peel of one lemon

3 tea spoons of lemon squeeze

a pinch of salt

PRIEPARATION OF POPPY-SEED FILLING:

1 . put milk, sugar, margarine and lemon peel into a bowl and let the ingredients boil, then take it away from the cooker and add poppy-seed. Leave the filling to cool down completely …

PREPARATION OF DOUGH:

1 . put flour into a bowl, cut margarine into thin slices and add all ingredients for the dough and then make a soft dough ( SEE THE VIDEO ) …

2 . cover the bottom of the baking tin with parchment paper, coat the edges with margarine, put the dough into the tin and spread it with your hands along the tin, up to the edges …

3 . spread the filling on the dough evenly and flatten it with a spoon or with your hand …

PUT THE BAKING TIN INTO THE FRIDGE WHILE YOU ARE PREPARING CHEESE FILLING !!!

1 . put the egg whites into a bowl, add salt and while mixing add sugar – little by little …

2 . beat egg whites until stiff …

3 . add all other ingredients in another bowl and mix them well …

4 . add egg whites into the yellow mixture and stir them with light, circular movements till they get homogenous with the rest of the filling …

5 . pour the cheese filling over the poppy-seed filling, flatten it all and put into the pre-heated oven to 180 degrees for ca. 60 min …

6 . leave the baked cake in the tin for ca. 15 – 20 minutes, then take it away from the tin and sprinkle with powder sugar …

PUT THE CAKE IN THE FRIDGE TO ENABLE IT TO COOL DOWN WELL!!

NOTES AND ADVICE :

Be careful not to be put off by the baked cake !

The cake is baked after 60 minutes and it still moves and shakes at touch?

It is quite normal that the cake is still fully soft in the middle after 60 minutes of baking, but do not let be put off by that.

Take the cake out of the oven, and when you take it out of the tin after 15 – 20 minutes, leave it to cool down completely and to harden in the fridge .

Do not check with a tooth pick if your cake is baked, to avoid entering air in the cake.

It is obligatory to use cold margarine or butter, so your dough will not be too soft and it will not get sticky.

You must not knead the dough too much, so that the butter does not get too warm and the dough does not get sticky.

In case that you have knead the dough too much and it has become sticky, put it in the fridge for ca. 60 – 90 minutes.

If you want to roll the dough out with a roller, put it between two pieces of parchment paper.

Instead of powder sugar you can use thermo-stable decorative sugar that will not melt on the cake and disappear as ordinary powder sugar.

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