Fruit Cheesecake – crust: mix well and press 300 g of ground biscuits, half of margarine and 2-3 tablespoons of milk into a mold.
White cream: beat 500 g of cheese/cream (450 g in total) with 200 g of sour cream and 250 g of powdered sugar. Separately whip 400 ml of sweet cream and when it is whipped, add to the previous one. Add 3 packets of gelatin prepared according to the instructions on the back of the packet. Mix everything a little more and put it in the refrigerator for at least 1 hour.
Fruit jelly: boil 450 g of cherries (packaged in a bag, and other fruits can be used, but cherries are the best for me) with 200 ml of water (I add a little more – about 300 ml) and 200 g of sugar. Cook for about 20 minutes and pour 2 sachets of gelatin into the boiling water, stir well and let it cool.
When the fruit jelly is cooled, but still liquid, and the white cream is firm enough, pour the fruit jelly over it. It is best to save today for tomorrow because it needs time to set…Enjoy!
Zebra cake
Required for the crust: 10 eggs, 240 g of sugar, 300 g of soft flour, 80 g of chocolate.
For the cream: 250 g of apricot jam, 300 ml of orange juice.
For the glaze: 200 g of cooking chocolate, 100 ml of sweet cream. Beat egg yolks and sugar until foamy, gradually add flour while constantly mixing and finally add beaten egg whites and mix gently. Add melted chocolate to half of the mixture. Bake each part in a separate mold that has been previously oiled and floured, size 30×40 cm and bake in a preheated oven at 180 degrees for about 25 minutes. Cool the baked crusts, cut lengthwise into three parts so that six crusts are obtained. Sprinkle the peels with orange juice and then coat with apricot jam. After that, stack the dark and light crust alternately. Load the stake for several hours so that the crusts unite. Spread the cake prepared in this way with marmalade jam on top and cover it with chocolate glaze that has been previously melted in steam and add sweet cream.
