Yogurt cake

For : 6 persons
Difficulty: medium

INGREDIENTS:

• 300 g flour
• 4 eggs
• 400 g apricots
• 250 ml yogurt
• 200g sugar
• 150g butter
• 50 g almonds
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 lemon

PREPARATION:

Cut the apricots into slices.Mounted in a bowl the soft butter with the sugar and the lemon zest until you obtain a cream. 

Add the egg yolks and the flour, that you mixed it before with the baking powder and the baking soda,  the yogurt and the egg whites.Pour the mixture into a 24 cm bowl ,adding over the apricots pressing them into the dough and bake it for 45 min at 180 degrees.

Distribute over the almond and bake it for another 5 min. 

Let it to cool and serve it with icing sugar.

Tart with pistachios

For : 6 persons
Difficulty: low

INGREDIENTS:

• 250 G pastry dough
• 1 kg apricots
• 120g flour
• 75 g butter
• 200g sugar
• 2 tablespoons chopped pistachios

PREPARATION:

Cut the apricots into slices and put them in a bowl with 100g of sugar, stir it and let to rest for 30 min. Put the flour in a bowl with the remaining sugar, the pistachios and the soft butter, and with the tip of your fingers work the mixture until you get the crumbs.

Roll the dough and use it to line a bowl ( 24 cm ) and princk it with a fork.Pour the drained apricots and above the dough crumbs.Bake it for 35-40 min at 180 degrees.

Let it to cool before serving,

Yogurt cream and mango

For: 4 persons
Difficulty: low

INGREDIENTS:

• 400G creamy yogurt
• 4 ripe mangoes
• 200 ml fresh cream
• 150g sugar
• vanilla

PREPARATION:

Cut the mangoes into pieces and blend it with the sugar and vanilla, until you obtain a cream. Add the yogurt and the fresh cream, that you mounted in abowl whit an electric mixer.

Let it to rest a couple of hours before serving.

Raspberry mousse

For: 4 persons
Difficulty: low

INGREDIENTS:

• 400 g raspberry
• 150g sugar
• 3 egg whites
• 300 ml fresh cream
• icing sugar

PREPARATION:

Whisk 300 g of raspberry with sugar until you obtain a smooth puree.

Mounted in a bowl with an electric mixer the egg whites until they become frothy and add the puree, stirring from bottom to top. Whip the fresh cream and add the mixture obtained before. Put everything in 4 glasses and let it in the fridge for 2 hours. 

Decorate with the remaining raspberry.

Summer plumcake

For :8 persons
Difficulty :low

INGREDIENTS:

• 250g flour
• 250g butter
• 4 eggs
• 500 g apricots
• 270 g icing sugar
• 1 teaspoon cocoa powder
• 1 teaspoon baking powder

PREPARATION:

Divide the apricots in hakf and remove the crux, cut them into pieces and sprinkle 2 tablespoons of flour.Mix the butter with the sugar, adding the eggs , the remaining flour,the cocoa powder and baking powder.Pour half into a mold, adding the cuted apricots and on the pour the remaining mixture.Bake for  50min at 180 degrees.

Let it to cool and dust it with icing sugar.

English cup with fruits

For: 6 persons
Difficulty: medium

INGREDIENTS:

• 24 savoiardi biscuits
• 400g raspberry jam
• 300g cream
• 150g icing sugar
• 2 tablespoon hazelnuts
• 1 orange juice
• 1 small glass of orange liqueur
• 6 peaches in syrup
• 400 ml milk
• 100g sugar
• 4 yolks
• 40 g flour
• vanilla
• cocoa
• candied cherries

PREPARATION:

Boil the milk with the vanilla.Whip the egg yolks with the sugar, adding the flour at the end. Pout the milk with the vanilla and let thicken on flame.

Whip the cream with the icing sugar until it becomes firm , and let it in the firdge.Mix the orange juice with the liqueur and soak the biscuits. With a part of these  coated the walls and the bottom of a transparent cup;then alternating the layers with the jam, the cream, the slaces of peaches , the hazelnuts and the wet biscuits. At the end complete with a layer of whipped cream.Let it in the fridge for 2-3 hours and then add the candied cherries.

Parfait with strawberries

For :4 persons
Difficulty : low

INGREDIENTS:

• 500 g mascarpone cheese
• 100g savoiardi biscuits
• 50 g icing sugar
• 900 ml milk
• 6 g gelatin sheets
• vanilla
• 350g strawberries
• granulated sugar
• 1 lemon
• 2 tablespoons rum

PREPARATION:

Cut in half the straweberries and add lemon juice and granulated sugar.Put the gelatin sheests in cold water. Stir with the whisk the mascarpone cheese with the vanilla and the icing sugar. Squeeze the gelatin and add it to the milk, let it dissolve. Mix it with the mascarpone cream.

Place the strawberry juice in a bowl with rum and soak the sponge fingers.Arrange it in a cake tin , cover with the strawberries cut in half and the mascarpone cream. Let it in the fridge for 3 hours.