Light, creamy, mouth melting, refreshing - this is the best summer dessert for you. I mixed cherries, strawberries, raspberries and blackberries for the filling, though, you can use whatever fruit you're keen on. I usually use whatever I have in the fridge or in the freezer, frozen fruit also works great,
For biscuit:
- 5 eggs (6 if eggs are small)
- 5 tbs sugar
- 6 tbs flour
- 1 sachet baking powder (2 tsp)
- 100 ml milk
- 50 ml oil
- 1 sachet vanilla sugar (2 tsp)
- 1 kg red fruit (cherries and berries)
- 1 l water (if fruit is frozen, then less water)
- 150 g sugar
- 2 sachets chocolate (or vanilla) pudding in powder (80 grams)
For topping:
- whipped cream
- Beat eggs with sugar with a mixer. Add oil and milk and keep mixing. Add vanilla sugar.
- Add the sifted flour and baking powder and mix with a wooden spoon.
- Pour the mixture in a 20 x 30 cm baking non-stick tray. You can oil the tray or coat with baking paper.
- Put to bake at 180 C in a preheated oven for about 15-20 minutes.
- While you bake the biscuit, put fruit with water to boil until fruit has soften.
- Put boiled fruits on the baked biscuit and in the water where you boiled the fruit, add sugar and 2 puddings previously dissolved in a little cold water. Water will soon become thick from the puddings. Pour while hot above the fruits on the biscuit.
- Leave to cool and add a white whipped cream on top.
- It's the best to serve the next day, cold from the fridge.
