Ingredients ( for 2 medium size glasses ):

Strawberries stuffing

• 180 -200 g frozen strawberries (recommended wild strawberries; if you don’t have it, you can use any other wild berries – blueberries, blackberries, raspberries,… )
• 5 big full spoons of white sugar
• 1 ( 20g ) gelatine
• 10 leaves of mint ( fresh or dried )
• 1 small spoon of cinnamon
• 3 whole pins

Cottage stuffing

• 500g of smooth cottage
• 3 big and full spoons of cream fraiche
• 4 big spoons of white sugar
• 1 big spoon of vanilla sugar
• ½ small spoon of vanilla extract

Directions

1. Thawed strawberries mix together with sugar, cinnamon, mint and pins. Heat it until you get gentle boiling.
2. Add gelatine ( find that kind of gelatin which can be immediately stir into a mixture ).
3. Mix it for about 2-3 minutes in a small fire. Remove from fire.
4. Mix together cottage, cream fraiche, sugar and extract well.
5. In glass give for about 5 big full spoons of cottage stuffing and then add about 6 – 7 big full spoons of strawberries stuffing.
6. Wait for approx. 20 minutes and then add cottage stuffing on top.
7. Cover all and place it into refrigerator for approx. 2 hours.
8. Decorate with cocoa before serving.
   

Ingredients:

Dough:

• 500g Persimmon fruits ( Khaki )
• 6 full big spoons of white flour
• 6 big full spoons of Carob flour
• 1 big spoon of vanilla sugar
• 5 big spoond of brown sugar
• milk ( 10 big spoons )
• 2 big spoons of home rum ( brown rum )
• 1 big spoon of lemon juice
• 3 eggs
• ¼ of orange peel
• 1 baking powder
• butter ( for coating )
• 4-5 big spoons of ground walnuts

Dressing:

• ½ of black chocolate ( 70 % )
• 4 big spoons of milk
• 1 big spoon of vanilla sugar

Directions:

Dough:

1. Mix together eggs, vanilla and brown sugar into a smooth foam.
2. Add Persimmon fruits and brown rum, mix it together for abouth 15 sec. ( at the lowest level ).
3. Add white and carob flour, 3 big spoons of milk, lemon juice, orange peel and baking powder.
4. Mix it until you get smooth dough.
5. Add walnuts and mix it together.
6. Add dough into a baking tin and bake it approx. 40 minutes at 180°C.

Dressing:

1. Melt together butter, sugar, milk and chocolate until you get nice smooth mixture.
2. When a dough is baked, pour it with 7 big spoons of milk and with melted chocolate.
3. Wait until chocolate is cooled ( approx. 30 minutes ).

Ingredients:

Dough:

• 300g wholegrain Leibnitz biscuits
• 110g of butter

Cheese stuffing:

• 600g of cream cheese ( or ordinary cheese spread )
• 520g of plain cottage
• 300g of white sugar
• 400 g of sour cream
• 4 eggs

Berrie stuffing:

• 100g of frozen mixed berries
• 1 small bag of gelatine
• 10g of vanilla sugar

Directions:

1. Crush Leibnitz biscuits.
2. Add melted butter and mix it well together.
3. Add dough in baking tin and format as a pie dough ( with a high edge at the and ).
   The dough may be slighty crushed, but that is ok.
4. Put it into refrigerator for at least 30 minutes.
5. Now you can do cheese stuffing: mix cream cheese, sugar, cottage and sour cream together. At the and add and mix eggs ( one by one ).
6. Then you can do berrie stuffing: Add berries into a smaller dish and slowly heat.
   Add sugar and after when water evaporates add gelatine ( follow the instructions on cover ).
7. Now add in dough ½ cheese stuffing then add berrie stuffing and finished with cheese stuffing.
8. Bake cheese cake at 160°C for 15 minutes.
9. After cake is cooled in room temperature give it into refrigerator and leave it there over night.

Ingredients:

• 500g of ground almonds
• 500g of white sugar
• 100 g monato (or 200g of sweet potatoes )

For scattering:

• pine nuts ( or coconut flour, cashew nuts,…anything you like )
• chocolate

Directions:

1. Mix ground almonds and white suhar together in bowl.
2. Peel the potatoes and cut them into quarters. Boil them in a saucepan until they are cooked. Drain water and mash them with a fork.
3. Add mashed potatoes to almonds and sugar and mix well until you get a lump of dough ( do not add water! The mass will be join together itself).
4. Pre-heat oven to 175C. Grease cookie sheets. Spoon out dough with a teaspoon. Roll dough into small balls in your palms. Then roll the balls in pine nuts, chocolate or anything you like. Brush each ball with a bit of egg white. Place on greased cookie sheet.
5. Bake cookies ( balls ) just long enough to brown the pine nuts ( about 10 minutes )
6. Balls have to cool down ( you may put them into fridge ). Served cold.

Ingredients:

Dough:

• 130 g of butter
• 130 g of dark chocolate ( 70% of cacao )
• 100 g of powdered sugar
• 6 eggs
• 80 g of white sugar
• 130 g of white flour
• apricot marmalade ( one big glass – 500g )
• 0’2 dcl of rum

Icing:

• 150 g of chocolate
• 75 grams  of coconut shortening ( or butter )

Directions:

Dough:

1. Preheat the oven to 200°C.
2. Melt chocolate and butter in a double boiler over hot water.
3. Remove it from heat and let the mass cool off and add rum.
4. Add the powdered sugar and the egg yolks little by little while carefully stirring.
5. Beat the egg whites and add the white sugar. Mix into the batter and add the flour gradually while constantly stirring.
6. Pour batter into a greased spring form pan. Bake at 180°C for 50 to 60 minutes.
7. Allow the cake to cool completely before removing from pan and before icing.
8. Once cool remove the cake from pan then slice horizontally.
9. Warm the apricot jame and insert a filling of warm pureed jam between the layers.

Icing:

1. Melt chocolate and coconut shortening in a double boiler over hot water and cover the top and sides of the cake with the warm (not hot) icing.

Ingredients:

• Coconut flour
• Almond flakes
• Apricot compote

Dough:

• 10 dkg of Coconut flour
• 10 dkg of white flour
• 10 dkg of white sugar
• 6 whites

Cream:

• 6 yolks
• 10 dkg of white sugar
• 4 big spoons of flour
• 1 vanilla sugar
• 3 dl of milk
• 20 dkg of butter

Directions:

1. Mix all ingredient for dough together and pour it into a greased and  floured baking tin ( or cake model ) or covered with parchment paper.
2. Bake for 15 – 20 minutes at 180°C. Meanwhile, prepare the cream.
3. Mix together Yolks, sugar, flour and vanilla and pour it into milk. When the milk boils put it in margarine and stir for some time.
4. When it is being made, we mix cream with blender.
5. We put baked dough in half and moistened both of the half’s with liquid from apricot compote, then spread both half’s with cream and add sliced apricots.
6. Put the half’s together and spread it with cream and coconut flour.
7. Put cake in the fridge for some time and then decorate the cake as you wish.

Ingredients:

Directions:

1. Separate yolks and whites, then make from whites (add them a pinch of salt) hard snow.
2. Mix together yolks, white sugar and vanilla sugar as long as you don’t get bright yellow mass. Then add to mass rum, flour, baking powder, hazelnuts, milk and snow from whites and mix it gently, but well.
3. Grease a high baking tin with butter, pour out mass and level it beautifully.
4. Bake for 30 minutes at 220°C.

Ingredients:

• 125g of dark (81%) chocolate
• 2 knife tip of cinnamon
  

  

• 70g of butter
• 1’5 dcl of milk
• 2 big tbs of brown sugar

Ingredients:

Filling:

• 2 packages of vanilla pudding
• 20 g of cornstarch
• 5 dl of milk
• 80 g of brown sugar
• 2.5 dl of double cream
• 200 g of mashed cottage cheese
• ½ kg of cherries ( without stone and halved)

Ingredients:

Directions:

Ingredients:        

Dough:

Filling:

• 5 peaches
• 2 spoons of crumbs
• 1 spoon of butter
• 1 rum sugar
• Cinnamon (as you wish)
• Juice of 1 lemon

Directions:

1. Put yolks, white sugar, vanilla sugar, lemon sugar, butter, white flour, baking powder an sour cream in one bowl. Mix in a bowl to create a dough.
2. Divide dough into a two parts, approximately 2/3 and 1/3.
3. Leave dough lie about half an hour.
4. Prepare filling from sliced peaches, browned crumbs, rum sugar, butter, cinnamon and juice of one lemon.
5. Into a greased baking tray (20 cm diameter) arrange 2/3 of dough than place the filling on it. Form net from another 1/3 of dough.
6. Bake for an hour at 180ºC.