The mole cake is an interesting cake for children, but for adults as well, it depends on how you decorate it at the end. At each birthday party it is gladly seen due to its unusual shape and the animals coming out from the soil make it even more interesting. The cake is simple to prepare.

INGREDIENTS :

6 eggs

140 g of butter

200 g of sugar

1 + 2 packages of vanilla sugar

100 g of flour

½ a package of baking powder

1 cream fix

100 g of chocolate balls ( drops or finely chopped chocolate )

170 g of canned tangerines

2 small bananas

squeeze of one lemon

400 ml of sweet cream

1 small spoon of cocoa for cakes

1 small spoon of powder sugar

Preparation :

1 . heat the oven to 175 degrees …

2 .put the parchment paper on the bottom of 26 cm tin and butter the edges …

3 . beat the egg whites and one package of vanilla sugar to make firm snow …

4 . separately mix butter with sugar …

5 . add yolks to the butter and mix well …

6 . add flour and baking powder and stir well …

7 . add egg whites to the mixture little by little and stir lightly with circular movements …

8 . pour the biscuit into the tin, even it and bake in the preheated oven for about 45 – 50 minutes…

9 . take the baked biscuit out of the oven and leave it for 10 minutes to rest and then set it free from the tin and leave it to cool down completely …

10 . in the meantime mix the sweet cream to half and add two packages of vanilla sugar and cream fix ( be careful not to mix the sweet cream too much because you will not get creamy whipped cream but butter-like texture )

11 . hollow the middle of the cooled biscuit but leave the edge and bottom 1 cm thick …

12 . crumble the middle of the biscuit you have hollowed and put it aside for a while …

13 . peel the bananas and slice them, pour the lemon squeeze over the bananas and stir lightly …

14 . put cocoa and powder sugar together …

15 . line the tangerines on the bottom of the biscuit, after them bananas. Put the cake aside for a while ….

16 . add chocolate balls to the mixed sweet cream and stir …

17 . put the mixed sweet cream on the cake and form a semi-circle …

18 . put the biscuit crumbles on the whipped cream and sprinkle with cocoa and powder sugar abundantly …

You can leave the cake as such or you can decorate it with various animals coming out of the soil, as wished if you use it for a children’s birthday party.

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The combination of these ingredients is fabulous , a dessert in glass which is extremely creamy and fruit gives it fantastic freshness.

INGREDIENTS :

10 Rafaello balls + for decoration

750 g Quark or Topfen ( fresh cheese with at least 20 % fat )

130 g of powder sugar

120 g of coconut cream ( canned coconut milk )

250 g of Mascarpone

1 package of vanilla sugar

1 spoon of vanilla paste

250 g of forest fruit ( frozen fruit )

PROCEDURE :

1 . mix all the ingredients except Rafaello balls and frozen fruit …

2 . cut the Rafaello balls and add them to the mixed cream, then add forest fruit …

3 . stir well and fill the glasses …

4 . decorate with halves of Rafaello balls …

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Another cake that is not baked and we all know how practical it is when it is so hot.

INGREDIENTS FOR THE BOTTOM:

300 g of ground cookies ( Plasma or Pettit Beurre )

200 g margarine for cakes ( melted )

INGREDIENTS FOR THE FILLING :

25 g of gelatine

10 spoons of water ( to solve the gelatine )

480 g of sweet cream

1 cream fix

480 g of blueberries ( frozen )

5 spoons of sugar + 8 more spoons

5 spoons of lemon squeeze

605 g of cheese for cakes

240 g of stiff yoghurt

FOR DECORATION :

Fresh blueberries ( not obligatory )

PREPARATION :

1 . put blueberries, 8 spoons of sugar and lemon squeeze into a bowl and let it boil …

2 . drain the blueberries and keep their juice and let it cool down …

3 . dissolve the gelatine in water and let it bubble …

4 . add melted margarine to the ground cookies, mix well and press the mixture into a tin with diameter of 26 cm … ( leave the tin in the fridge till you prepare the filling )

5 . put the cheese for cakes, yoghurt and 5 spoons of sugar in a bowl and mix everything well …

6 . add some filling into the dissolved gelatine, dissolve it with a spoon and add the prepared gelatine into the filling and mix everything well …

7 . in another bowl mix sweet cream with cream fix …

8 . put the mixed sweet cream and the filling together and divide it into 3 bowls so that you get the equal quantity of each filling …

9 . add blueberries and 4 spoons of juice into the first part ( mix well )

Add 5 spoons of blueberry juice into the second part ( mix well )

The third part remains white

10 . put the first part on the cookies, then put it in the freezer for ca. 30 minutes to let the upper part tighten. Put the second filling on the first one and put it in the freezer for ca . 30 minutes . At the end put the white filling on the top, pour a few drops of juice on it and decorate it with a fork or spatula .

11 . it is best to leave the cake in the fridge overnight and the following day take it out of the tin and decorate it with fresh blueberries if you want to …

NOTES AND ADVICE :

While you are waiting for the first layer to tighten in the freezer, DO NOT put the other fillings in the fridge to avoid tightening of the gelatine.

Instead of frozen blueberries you can use any other berries.

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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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