The name of this cake reveals that it is extremely refreshing. It is very simple to prepare and as it cools in the fridge overnight, it brings true refreshment to these hot days.

INGREDIENTS FOR THE BISCUIT :

5 eggs

180 g of sugar

1 package of vanilla sugar

a pinch of salt

100 ml of oil

150 g of flour

1 package of baking powder

lemon peel of one lemon

INGREDIENTS FOR THE FILLING :

250 ml of lemon juice (strained)

800 ml of water

7 spoons of sugar

1 package of vanilla sugar

4 packages of vanilla pudding

200 g of butter (room temperature)

FOR THE TOPPING :

7 spoons of lemon juice (strained)

250 g of powdered sugar

ADDITIONAL INGREDIENTS :

250 g of Petit-Beurre biscuits

300 ml of cream

PREPARATION :

1 . dissolve vanilla pudding in lemon juice …

2 . put water together with sugar and vanilla sugar in a pot and let it boil, then add the dissolved pudding and cook for 1 more minute, stirring all the time …

3 . take the filling from the edge of the pot with a rubber spatula and put transparent foil directly on the filling , so that no coating is formed …

4 . let the filling cool completely or you can prepare it a day earlier as I did …

5 . heat the oven to 180 degrees …

6 . put eggs, sugar, vanilla sugar, a pinch of salt and lemon peel in a bowl and mix about 10 minutes. After 10 minutes add oil lightly and continue mixing for 2 more minutes …

7 . sift flour and baking powder into the mixture and stir with light circular movements till the mixture gets homogenous and flour lumps disappear …

8 . cover a big baking tray ( 38×33 ) with parchment paper and pour the biscuit onto it and distribute evenly … bake the biscuit at 180 degrees for about 25 minutes …

9 . take the baked biscuit out of the tray, together with parchment paper and leave it about 30 minutes to cool completely …

10 . turn the cooled biscuit over and put it on a platter, take the parchment paper off carefully and place a rim around the biscuit. Leave the biscuit aside to finish the filling …

11 . add butter (room temperature) into the cold filling and mix well. Mix cream separately (be careful not to mix it too much)

12 . line the filling, cream and Pettit-Beurre on the biscuit, in this order. When Pettit Beurre is placed on the cake, you can prepare the topping …

13 . mix powdered sugar with lemon juice till lumps completely disappear …

14 . pour the topping over Pettit Beurre and spread it evenly (topping should be spread a bit faster as it tightens quickly) …

15 . leave the cake in the fridge overnight so that Pettit Beurre biscuits can soften …

NOTE :

The cake does not need to be taken out of the baking tray if you do not want to. If you want to leave the cake in the tray, then before baking the biscuit you should butter and flour the bottom of the whole tray evenly and shake out any excess flour.

When the biscuit is baked, leave it in the tray to cool completely and then continue preparations as explained in the recipe.

It is obligatory to leave the cake in the fridge overnight, so that Pettit Beurre biscuits can soften.

   

 

If you like recipes from my blog, you can subscribe to my YouTube channel for free

…. thank you for trusting me your Meri

I think I have said everything with this name, any additional word or any additional description is unnecessary for this fruit idyll. I like to use season fruit as much as I can and in all possible ways, so I have decided to show you one of my combinations.

INGREDIENTS FOR PASTRY :

180 g of cottage cheese (15 % fat)

1 package of baking powder

180 g of sugar

2 packages of vanilla sugar

400 g of flour

1 egg

1 egg white

70 ml of oil

FILLING :

300 g of milk spread

2 packages of vanilla sugar

2 spoons of vanilla extract

fruit as needed

(depends on fruit you want to use)

COATING AND TOPPING :

3 spoons of apricot jam

130 g of powdered sugar

4 spoons of lemon juice

PREPARATION :

1 . heat the oven to 180 degrees …

2 . wash and dry the fruit, if you use nectarines, peaches, apricots and plums as I did, cut them to slices and if you use berries, just wash them. Put the fruit aside …

3 . mix milk spread, vanilla sugar and vanilla extract with a spoon and leave the mixture aside to prepare the pastry …

4 . put all the ingredients for pastry into a bowl and make smooth, somewhat sticky pastry …

5 . put the pastry on a floured work surface, stretch it with your hands and form a roller, then cut the pastry to the size you want your cakes to have …

6 . form balls from the pastry you have cut and flatten them with your hands to the thickness of 1 cm ( my pastry had the size of a palm when I flattened it and you can decide on your own which size you want to make – bigger or smaller)

7 . cover a big baking tray with parchment paper and line the formed cakes leaving some space among them as the pastry will grow during baking …

8 . press the middle with a spoon to get a small hole and an edge …

9 . fill the middle of the pastry with milk spread and line the fruit on it …

10 . put the Fruit Idyll into the heated oven for some 15 to 20 minutes, it depends on your oven (I baked the cakes for 20 minutes )

11 . coat the hot cakes with hot jam, and it is important to coat the edges well and the fruit lightly, just to make it look shiny …

12 . mix powdered sugar and lemon juice to get thick topping without lumps and pour one spoon of the topping on each cake, over edges and fruit …

13 . leave the cakes to cool, so that the topping hardens …

TIP :

Do not use frozen fruit because it releases a lot of liquid !!!

In winter days cinnamon goes extremely well with milk spread.

Put the Fruit Idyll into a box with a well- adhering cover and store it in the fridge during summer, so it does not go off.

If you store the Fruit Idyll properly (in a closed box, tray, etc…) you can enjoy it the following three days and it will be equally fine as on the first day.

   

If you like recipes from my blog, you can subscribe to my YouTube channel for free …. thank you for trusting me your Meri

I would say this is the ideal roll for summer days. For me rolls are great, their preparation is very simple and really fast. This roll is especially tasty because of its cream in combination with blackberries.

INGREDIENTS :

BISCUIT :

5 eggs

150 g of flour

150 g of sugar

½ baking powder

1 packet of vanilla sugar

4 spoons of oil

Lemon peel

FILLING :

2 packets of vanilla sugar

500 g of blackberries

1 Cream Fix

200 g of white chocolate

250 ml . of cream

350 g . Quark (Topfen , Mascarpone full-fat cottage cheese)

FOR DECORATION :

blackberries

3 spoons of filling

powdered sugar

PRIEPARATION :

1 . heat the oven to 180o C …

2 . beat the egg whites and vanilla sugar to make firm snow and leave it aside for a while …

3 . mix yolks with sugar to make a nice cream, add oil and lemon peel and mix for 2 to 3 more minutes…

4 . sift the flour with baking powder to yolks and add egg whites little by little and mix with light crucial movements …

5 . cover a big baking tray with parchment paper and pour biscuit on it, spread it evenly, especially to the edges, so that the middle does not remain thicker and edges thin …

6 . bake the biscuit for some 20 minutes …

7 . put the baked biscuit on a cold wet kitchen cloth (wring the cloth out well) and remove the parchment paper slowly …

8 . throw the edge of the cloth over the biscuit and start rolling it lightly together with the cloth so that biscuit does not break …

9 . leave the biscuit to cool completely and in the meantime you can prepare the filling …

10 . melt the chocolate on the steam and take it away from the water to cool enough, so you can use it later …

11 . mix quark , vanilla sugar and chocolate shortly and leave aside …

12 . mix the cream to the half and then add Cream Fix to make creamy whipped cream ( be careful not to whip it too much) …

13 . add the whipped cream to the cheese cream and mix till the ingredients get homogenous …

14 . leave three spoons of filling for decoration …

15 . unroll the biscuit and coat it with the cream evenly, but leave the end of the edge empty or coat it with a very thin layer so that the filling does not pour out while rolling …

16 . line blackberries on the coated biscuit (leave a few blackberries for decoration), press them into the filling lightly and roll gently …

17 . decorate the finished roll with the filling, sprinkle powdered sugar on it and put some blackberries on the top …

18 . the cake must cool for some 4 to 5 hours …

ADVICE : if you don’t like blackberries, you can use other berries, as well.

   

If you like recipes from my blog, you can subscribe to my YouTube channel for free …. thank you for trusting me your Mer

In summer we all need good refreshment. Cold lemonade is an ideal drink for this heat. I know, there are a lot of recipes for lemonade, but this one is first-rate for us.

With a few ingredients and simple preparation you get a large quantity of lemonade, so that you always have it in the fridge when you need a refreshing summer drink.

INGREDIENTS :

4 frozen lemons

3 spoons of citric acid (spoonful)

1 kg of sugar

15 l of water

1 juice preservative (if wished)

PREPARATION :

1 . freeze the lemons in a large bowl, grate them and add citric acid, water and sugar …

2 . stir well and leave it for 24 hours …

3 . in these 24 hours it is necessary to stir the lemonade a few times…

4 . strain the lemonade and store it on a cold place …

NOTE :

If you want to use juice preservative, put it into the lemonade 30 minutes before straining to enable it to dissolve. It is obligatory to store the lemonade on a cool place and one bottle should always be kept in the fridge, so that lemonade is refreshing and it gets much better taste.

 

If you like recipes from my blog, you can subscribe to my YouTube channel for free … thank you for trusting me your Meri