LEMON AND FOREST FRUIT CAKE

Ingredients

For the biscuit core:

250 g blended Soft cookies with chocolate pieces
6 tablespoons melted butter
25 g of sugar
zest from one lemon

For the filling:

2 yolks
150 ml of condensed milk
30 ml of fresh lemon juice
1 teaspoon grated lemon zest
170 g of mixed forest fruits

12

35

PREPARATION

The oven is heated to 175°С. Mix the crushed biscuits, butter, sugar and lemon zest in a bowl. Mix everything to get a homogeneous mixture. The mixture prepared in this way is distributed in a greased tray, leaving ½ cm on the sides. Bake for 10 minutes. After baking, leave to cool to room temperature. In another bowl, mix the yolks and condensed milk. Mix everything to get a homogeneous mixture. Add the juice and lemon zest. Mix everything well. Add the fruit (be careful not to crush it). Coat the biscuit base with the filling prepared in this way. Bake for 10-15 minutes. Once completely cooled, cut the cake into cubes.

SANDWICH SKEWERS

INGREDIENTS 1 package Wholemeal bread with a mix of grains a few cherry tomatoes pieces of cheese turkey mortadella fresh lettuce leaves

4-615

Corn crockets

500 g Corn flour a pinch of black pepper a pinch of salt 50 ml of oil

8-1040

SWEET DONUTS

250 g Extra white flour type 400 1 pack dry yeast 1 teaspoon salt 3-4 tablespoons sugar 2 tablespoons margarine or 5 tablespoons vegetable oil 170 ml lukewarm water

850

Sandwich with tuna and red pepper

8 slices of Wholemeal bread with a mix of grains 200g canned tuna 2 tablespoons low-calorie mayonnaise 2 fresh onions, finely chopped 1 mild red pepper finely chopped 1 small spoon of dill finely chopped salt and freshly ground pepper 4 lettuce leaves

410