1. Plasma cake with raspberries
A great refreshing cake, ideal for birthdays or similar celebrations. Thin crusts and creams with plasma biscuits, combined with raspberries. Both fresh and frozen can be used, the quantity is approximately written, it can be more or less as desired.
plasma cake
For three crusts:
12 egg whites
12 tablespoons sugar
150 g of ground walnuts
3 tablespoons soft flour
File I:
12 yolks
12 tablespoons sugar
800 ml of milk
2 vanilla puddings
250 g of margarine
100 g of powdered sugar
150 g of ground plasma biscuits
Phil II:
200 ml sweet sour cream
200 g sour cream
150 g of ground plasma biscuits
a little milk to make the mass lubricating (explained in the recipe)
600 g raspberries (can be frozen or fresh)
Preparation:
Turn the oven to 200 degrees.
Beat 4 egg whites until frothy, then add 4 tablespoons of sugar while whisking until you get a strong and shiny foam.
Then add 50 g of ground walnuts and 1 tablespoon of flour and combine everything with a food processor.
Pour into a lined tray measuring 32 x 22cm, or approx.
Bake the crust for 15 minutes each.
Whisk the egg yolks, pudding, crystal sugar, and a little cold milk so that there are no lumps.
Bring the rest of the milk to a boil, then when it boils, boil the whipped mass and stir until it thickens.
Remove from the heat, cover with a bag or foil and leave to cool.
Whisk the margarine with the powdered sugar until foamy. margarine must be at room temperature, softened to whisk nicely and easily.
Beat the cooled pudding with a mixer, then add the whipped margarine and whisk everything.
Then add the biscuits and whisk everything again.
For the second filling, whip the sweet-sour cream and add the sour cream, whisk again and add the biscuits.
The mass is quite thick, so add a little milk (100 ml) and whisk.
If it is still thick add a little more. To be a fine lubricant because it is applied to raspberries, it must not be thick, you will not be able to stretch.
Apply the first filling on the rind, the row of raspberries, the second filling, the second rind, the first filling, the raspberries, the second filling, the third rind. Coat the whole cake with the rest of the filling, then decorate as desired.
Leave the cake in the fridge overnight and serve the next day.
Pleasant.
2. Unbaked fruit cake
I made this unbaked fruit cake this time with cherries. The cake can also be made with strawberries, raspberries, fruit mixes, peaches, and apricots, and the procedure is exactly the same. The best taste (this is now a subjective opinion) is when you combine sour fruit, and in the case of sweet fruits such as apricots, the juice of half a lemon is added to the white part, so that lack is compensated by lemon. A real refreshing, without baking summer cake.
unbaked fruit cake
Bark:
200 g of ground biscuits
200 g of melted butter
100 g of powdered sugar
if you need orange juice, depending on whether you prefer a harder crust or a softer one - I made it without juice and when it is taken out of the fridge, it is very difficult to cut, but the taste is fantastic.
White part:
400 g cream cheese - any - ABC, Philadelphia, Ella, just not salty
400 ml of sweet-sour cream
150 g of powdered sugar
Fruit part:
400 g of the fruit of your choice
200 g of sugar
200 ml of water
3 tablespoons density - starch, starch
Preparation:
First, we do the fruit part.
unbaked fruit cake
Mix the fruit (which can be blended, or chopped depending on which you prefer) sugar and pour over with 100 ml of water.
Dilute the density in the remaining 100 ml of water. Cherries release a lot of juice, so 200 ml of water is enough, add 300 ml to other fruits.
Leave to boil for a while, about 3-4 minutes, then cook until thick and stir until thickened.
unbaked fruit cake
Remove from the heat, then put a bag or foil in the sherpa, which is smaller in diameter than your mold, and shake out the fruit jelly. Cover with the ends of the bag, cool, and put in the freezer to freeze.
unbaked fruit cake
Add powdered sugar and melted butter to the minced meat and stir. If you like a softer crust, add a little juice.
Place a 24 cm diameter mold on a tray, shake out the crust and flatten with a spoon.
Add powdered sugar to the cream cheese and whisk.
Whip the sweet-sour cream separately, then add the cream cheese and mix with wire, do not stir with a mixer.
Apply half of this mass on the crust, put frozen jelly over it and then put the rest of the white cream over the jelly.
Flatten and refrigerate for a few hours or overnight.
Decorate as desired, although decoration is not necessary.
Pleasant.
3. Quick strawberry shortcake
A cake where nothing is baked or waited to cool, so it stirs… The fillings are creamy regardless of the pudding. You can use any type of biscuit in a piece, biscuits, or make a crust from ground biscuits, sugar and butter, you can also bake the crust if you like. Va. Variations are different, as well as the types of fruit that can be used.
cake with strawberries
Components:
32 pieces of petit biscuits (choose a deeper pan that holds 16 pieces, or approximately that number and covers the bottom)
100 ml of milk
Read part:
200 g of strawberries
water (explained in the recipe)
6 tablespoons sugar
2 strawberry flavored puddings
Yellow part:
700 ml of milk
2 vanilla-flavored puddings
8 tablespoons sugar
150 g of margarine
200 ml sweet sour cream
1 bag of gelatin in granules (10 gr)
300 g of strawberries
Preparation:
Arrange a row of petit biscuits in a deeper tray (about 16 pieces) and pour over with 100 ml of milk. You can put foil and biscuits in the tray, then take the cake out or serve it from the tray.
Blend, grind or mash 200 g of strawberries and add water to be 500 ml. Put on fire.
Separately whisk the strawberry pudding, 200 ml of water, and sugar.
When the water with the strawberries boils on the fire, add the whipped pudding and stir until it thickens.
Immediately pour this hot fruit pudding over the biscuits in the tin.
Arrange the second row of biscuits on the pudding immediately. It is not necessary to dip the biscuit in milk, it will release from the heat of the pudding.
Peel the remaining 300 g of strawberries (or more if desired) and cut the larger strawberries in half. Soak the gelatin with a few tablespoons of water (2 - 3) and leave it to swell (just while cooking the pudding).
Put 500 ml of milk on the fire and stir the other 200 ml with pudding and sugar. Boil the pudding in boiling milk and mix until it thickens.
Remove from the heat, add chopped margarine and mix until everything is nicely combined. In the beginning, the margarine will separate from the cream, but as you mix, it will combine nicely.
Dissolve the swollen gelatin to make it transparent. Heat for a few seconds in the microwave or put on the fire and stir with a spoon until the solid gelatin turns into a liquid state and becomes transparent.
Then quickly pour the gelatin into the pudding, mix and then pour the unbeaten sweet sour cream and continue mixing until everything is combined.
Shake a third of that filling over the second layer of biscuits in the baking tray, place the strawberries over and pour over the rest of the filling.
Leave to cool, then put in the fridge to cool further.
Decorate with whipped cream and enjoy.
Pleasant.
4. Creamy unbaked cake with strawberries
Refreshing, light, it just melts in your mouth, and the combination of vanilla and any fruit is unbeatable. We also mixed biscuits a little in all that, although you can also make a piece of biscuit, plasma, or make a crust from the ground biscuit. If you want a straight middle line, you have to wait for the strawberry layer to tighten very much, and only then apply a little vanilla cream. I honestly hated to wait, so I sprinkled vanilla and strawberry with a stick and everything seems a bit cluttered, but the taste is fantastic.
Strawberry cake
Components:
2 packs of biscuits
1l of milk
3 vanilla-flavored puddings
250 ml of sweet-sour cream
200 g cream cheese
6 tablespoons sugar
Part with strawberries:
400 g of strawberries
water (explained in the recipe)
5 tablespoons sugar
strawberry flavored pudding
10 g gelatin (1 sachet)
Preparation:
First cook the vanilla pudding to cool.
From a liter of milk, take 150 - 200 ml and mix with pudding and sugar and whisk.
Bring the rest of the milk to a boil.
When it boils, boil the pudding and stir until it thickens. Remove from the heat, cover with foil and leave to cool.
When the pudding has cooled, whip the sweet-sour cream.
Beat the pudding a little with a mixer, then add sweet sour cream and whisk.
Then add the cream cheese and whisk again.
The vanilla filling is done.
Chop the strawberries and add 500 ml of water. Add sugar and bring to the boil. Cook for 2-3 minutes. During that time, stir the pudding with 200 ml of water, and soak the gelatin in 5 tablespoons of water.
Strain the strawberries a little with a puree, then cook the pudding and mix. It will not thicken too much.
Remove from the heat and allow it to cool slightly about 5-10 minutes.
Add swollen gelatin to the pudding and stir vigorously.
Arrange the biscuits dipped in milk on the bottom of the mold or place a hoop of the mold on a tray and then arrange the biscuits.
Shake out half of the vanilla filling, flatten, and then over half of the strawberry filling. Take a skewer stick or something similarly thin and sprinkle with strawberries and vanilla.
Leave in the fridge for 15 minutes.
Then put the rest of the vanilla filling over a little with a spoon to make it easier to stretch, slowly flatten and then pour over the rest of the strawberry filling.
Leave overnight or at least a few hours in the refrigerator to stand.
Cut and serve.
5. Cake in 15 minutes
Fast, juicy, too simple. Ideal for surprise guests and the taste is light and refreshing. It is possible to make it with any other fruit, which you have or like. Done in 15 minutes!
cake for 15 minutes
Components:
500 ml sweet sour cream
200 g of powdered sugar
500 g sour cream
300 g of raspberries or some other fruit (the amount can be optional as well as the type of fruit, but do not less than 300 g, sour fruit is best)
500 g of ground plasma biscuits
Preparation:
Whip the sweet-sour cream, as a whipping cream for decoration, which means firm but not too much to turn into whipped butter.
Add sour cream and powdered sugar and whisk again.
Then add the biscuits and frozen raspberries and mix everything with a food processor.
If your mass is softer, it should tighten when it stands still, and if the mass is already thick, add half a glass of milk. and mix.
Cover the mold with foil, then shake out the whole cake mixture and flatten.
Leave for a few hours in the fridge and then turn on a tray or remove the hoop from the mold.
Decorate as desired.
6. Fasting Capri cake
Instead of crust biscuits, chocolate topping, strawberry jelly (but it can also be made from raspberries, blackberries, blueberries, fruit mix) and another cream of juice and vanilla pudding. This lean Capri cake has an absolutely fantastic taste, a great combination of ingredients, so it can be made even when it is not fasting, in the summer period not to linger too long around the stove.
Required:
4 x 16 pieces of petit biscuits, that is some 800 gr, one row is 16 pieces, then 4 such rows
300 g of cooking chocolate
6 tablespoons oil
File I:
1l of orange juice
3 vanilla-flavored puddings
3 tablespoons sugar
200 g of margarine
100 g of powdered sugar
Phil II:
300 gr raspberries (strawberry, I put raspberries because we prefer)
400 ml of water
2 raspberry or strawberry flavored puddings
8 tablespoons sugar
50 g of margarine
Preparation:
Stir the pudding and sugar with 200 ml of juice, and bring the rest to a boil.
Boil the pudding when it boils, then stir until it thickens. Remove from the heat, cover with foil and leave to cool.
Add 5 tablespoons of sugar and 200 ml of water to the raspberries.
Bring to the boil, mash with a potato masher and simmer for another minute on high heat, stirring occasionally.
During that time, stir the pudding with the rest of the sugar and 200 ml of water and cook it in raspberry or strawberry puree.
When it thickens, add 50 g of margarine, stir until it melts, then remove from the heat.
While we wait for the fillings to cool, divide the biscuit and melt the chocolate with the oil, mix it, it should be thinner, it should be easily spread on the biscuit and it should be for all 4 rows. If it thickens a little, heat it up again.
Arrange the first row of 16 pieces of biscuits in a shape that suits you, then coat with chocolate and leave to set.
Whip 200 g of margarine with powdered sugar until foamy, then add the cooled pudding and whisk everything.
They want to whip up the mixer with a mixer and release.
Apply vanilla filling and raspberry filling on the biscuit and place it over the biscuit again, then coat it with chocolate.
Repeat the process until you have used up the last row of biscuits, also coat it with chocolate. If you don't have anything left, it's not scary, the top row will be without chocolate and that doesn't matter.
Decorate as desired. Lean whipped cream has to be bought in healthy food.
Be sure to leave it overnight to release the biscuits.
Pleasant.
7. Unbaked cake with Turkish biscuit and orange
A refreshing taste of orange filling combined with a Turkish biscuit that contains cocoa filling, and we have additionally enriched everything with a layer of chocolate over the biscuits. It's an orange season, so why not.
unbaked cake with Turkish biscuit and orange
Components:
300 g Turkish biscuits (1 pack)
4 ripe oranges, even a little softer because they have more juice, or 5 if they have less
400 ml of milk
200 g crystal sugar + 4 tbsp
2 vanilla-flavored puddings
200 g of margarine
100 g of powdered sugar
150 g of chocolate
3 tablespoons oil
3 tablespoons milk
250 ml of sweet-sour cream
Preparation:
Squeeze the oranges and add 200 g of crystal sugar.
Put on the fire to boil.
As soon as it boils, add 200 ml of milk, then wait for it to boil again.
While we wait, and will soon, prepare the pudding. Add pudding and those 4 tablespoons of sugar to the remaining milk and combine.
When the juice and milk boil, boil the pudding and stir until it thickens.
Remove from the heat, cover with foil directly on the pudding and leave to cool.
When cool, remove the foil.
Whisk the margarine with the powdered sugar, then add the cooled pudding and whisk everything together.
Whip the sweet-sour cream, as for whipped cream, not too hard, then add 2-3 tablespoons to the filling and whisk again.
Divide the Turkish biscuit into 4 equal parts.
Put a little filling on the tray on which you will stack the biscuits, just poke with a spoon in several places, so that the Turkish biscuit sticks to that filling because the biscuit does not dip into the milk, so the first row wants to "walk" on the tray and it is difficult to coat the filling.
That amount of filling should be transparent.
Lay the first row.
Melt the chocolate with the oil, add the milk, and mix quickly.
Coat a layer of biscuits with a third of the chocolate and put it in the fridge for 10 minutes, to harden.
Then coat with a layer of filling, then a thin amount of sweet-sour cream.
Put the second row of biscuits, chocolate, filling, sweet-sour cream, and the third row of biscuits, chocolate (it has already tightened a bit, so heat it up a bit), wait for it to set on the biscuit, filling, sweet-sour cream and top the fourth row of biscuits.
Decorate as desired and leave the cake for a few hours for the biscuit to release and for the flavors to combine.
For additional orange aroma, grate a little peel on the decoration.
Pleasant.
8. Black Forest cake
Black Forest cake is a combination of chocolate and cherries, with a thin layer of sweet-sour cream and a soft biscuit cocoa crust. When preparing this cake, the fillings are usually separated, so the one filling is filled, the one with chocolate between the two crusts, and the part with sweet sour cream is the other part, but I wanted each bite to be equally balanced, so I joined these parts, I spread chocolate and sweet-sour cream, and I also made a little jelly from cherry juice and added it over the chocolate filling, just enough to get the ideal combination of a sweet and sour taste.
Ingredients for the bark:
8 eggs
10 tablespoons sugar
4 tablespoons oil
8 tablespoons flour
2 full tablespoons dark cocoa
1 baking powder
Syrup:
200 ml of water
3 tablespoons sugar
Chocolate filling:
500 ml sweet sour cream
300 g of chocolate
cherries from one jar of compote
They want:
cherry juice from the compote
200 ml of water
5 tablespoons sugar
1 tablespoon density
More:
200 ml of sweet-sour cream or more for decoration
Preparation:
First, you make the chocolate filling.
Heat the sweet-sour cream to the boiling point but do not boil.
Remove and add the broken chocolate. Stir until completely dissolved, no lumps and all together.
Cool and put in the fridge.
Turn the oven to 200 degrees.
Beat the egg whites with the sugar to get a strong foam.
Then add the egg yolk and the oil in a stream.
Finally add sifted flour, cocoa, and baking powder.
Combine and shake in a round pan 24 - 26 cm in diameter and bake.
When you put it to bake, reduce the temperature to 180 and bake for about 30 minutes.
If you are unsure, test with a toothpick, if it comes out dry, it's over.
Don't ever overcook it.
Cut the cooled biscuits horizontally 3 times to get 4 thin crusts or divide the ingredients into 2 parts and bake 2 crusts and then cut them
into two parts. Then the crusts are baked for a shorter time.
While the crusts are baking, make a syrup. Bring water with sugar to a boil and simmer for 2-3 minutes. Cool.
For jelly, cherry juice adds sugar and thickener, stir the dog, and put it on the fire.
When it boils, cook for another minute and also allow it to cool.
Remove the chocolate filling from the fridge, mix, then add the drained cherries and stir.
When they want to cool and lukewarm, you can fill the cake.
It is best to stack the crusts in the mold in which they were baked or place the hoop on a tray.
Crust, syrup, chocolate filling, a little jelly, a little at a time and then slowly stretch, arrange so that you have three times.
Over goes a thin layer of sweet-sour cream, also spread it to have three times, as well as chocolate filling.
Fill the syrup, chocolate filling, jelly, and sweet-sour cream three times and cover everything with the fourth crust.
Leave it in the fridge to stand for a few hours or overnight, but then cover it with a bag, so that it does not absorb odors, and finally decorate as desired.
Pleasant.
9. Peach cake
Refreshing simple peach cake. I used nectarines (those without hair) when they were already a little soft, they were really juicy, but you can prepare any seasonal fruit, even bananas. Cake with peaches-2
Mold crusts 23 cm or smaller square tray:
7 eggs
7 tablespoons sugar
7 tablespoons flour
3 tablespoons oil
2 tablespoons cocoa
1 baking powder
a little milk to pour over the crust
(or simply if you are too hot buy cocoa peel)
File:
1 liter of milk
3 vanilla puddings (or 6 tablespoons density, vanilla extract)
4 tablespoons crystal sugar
250 g of margarine or butter
200 g of powdered sugar
500 ml sweet sour cream
5 - 6 peaches
Preparation:
Turn on the oven to preheat to 200 degrees.
Beat the egg whites with the addition of sugar into a strong foam.
Gradually add the egg yolk and then the oil in a stream and whisk everything.
Finally add the cocoa, flour, and baking powder and combine everything with the whisk.
Shake everything in a lined baking tray and bake in a preheated oven.
Then reduce the oven to 180 degrees.
Bake for about 30 minutes, remove from the oven and leave to cool.
While the crusts are baking, mix the pudding, crystal sugar, and a little cold milk or thickener, sugar, vanilla extract, and a little cold milk, and bring the rest to a boil and when it boils, boil the whipped mixture and mix until it thickens.
Remove from heat to cool completely.
Whip the frothy margarine or butter with powdered sugar.
Add the cooled pudding to the margarine and whisk everything well.
Whip the sweet-sour cream, then add a third of the vanilla filling and mix.
Cut the cooled biscuit horizontally into three equal parts, to get three thin crusts.
Put the first one on a tray, sprinkle with milk, apply the filling, chopped and peeled peaches, and then a layer of sweet-sour cream, repeat the same with the second crust, and finally with the filling you have spread the third crust and the whole cake around and apply the sweet cream over the filling.
You can decorate with thinly chopped peaches.
Leave the cake to cool well, then cut and serve.
Pleasant.
10. A quick cake with peaches
The cake is really fast, it is ready in about 20-30 minutes, and its taste is a combination of biscuits, fruit, and fruit yogurt. Well, chilled is a real treat for the summer. Instead of peaches, you can use any fruit, and use fruit juice on top of the fruit. The cake can be made without jelly.
Ingredients for the bottom layer:
300 g of integral ground biscuits, can also be ordinary
100 g of margarine
50 ml of milk
File:
400 g sour cream
400 g (large glass) of apricot or peach fruit yogurt
250 ml of sweet-sour cream
30 g of gelatin in granules
100 g of powdered sugar
3 tablespoons water
500 g peaches (nectarines)
They want:
250 ml of orange juice, peach, apricot, Cedevita
1 bag of cake topping
2 equal tablespoons of sugar
Preparation:
Add half-melted margarine and milk to the biscuits and mix everything by hand.
Coat the mold with foil, around.
Shake the biscuit and press it with your hands on the bottom of the side.
Soak the gelatin in water.
Whisk in the sweet-sour cream, then add the sugar and sour cream and whisk everything.
Finally, add fruit yogurt and mix.
Put gelatin in the microwave or on the fire to dissolve, 15 seconds in the microwave or a minute on the fire, to become transparent.
Add 2 tablespoons of the filling to the gelatin and mix, then shake it all together while stirring back into the filling.
Now chop the peaches and mix with a food processor.
By mixing the first 2 tablespoons, we get a fine cream and there is no fear that the gelatin will separate and be a lump.
Now shake the whole mixture over the biscuits and flatten.
Leave in the fridge.
Mix the topping while it is still powdered and sugar, then add the juice and mix.
Put on the fire and stir until boiling, but do not boil, then remove from the heat to cool.
Stir until warm and pour so warm over the cake, quickly from the middle to the ends.
Do this quickly because the topping is quick and cuts.
Return to the refrigerator for 3-4 hours, then decorate with whipped cream and serve.
Keep refrigerated.
Pleasant.
11. Cake with strawberries and vanilla cream
Light cake with strawberries composed of two juicy cookies, vanilla filling, strawberries, and whipped cream. The cake is easy to consume, I made it smaller and ate it immediately, it was asked for a piece more because it is creamy and refreshing, so it is not "heavy".
500 g strawberries (I had 300 so I added one bigger banana, and you can combine several types of fruit or make with any because vanilla peel and cream are suitable for all combinations)
Preparation:
Turn the oven to 200 degrees.
Beat the egg whites with the sugar to get a strong slice.
Add the egg yolks one by one and then the oil.
When combined, add flour and baking powder and mix everything with a food processor.
Shake in a lined tray between 20 and 23 cm in diameter.
Bake between 20 and 25 minutes depending on the oven.
Remove and allow to cool.
While the crust is baking, mix the pudding, sugar, and 200 ml of cold milk, and bring the rest to a boil.
When it boils, boil the mixture and stir until it thickens.
When thickened, remove from the heat to cool.
Beat the margarine (room temperature) with the powdered sugar and add the cooled pudding.
Whisk.
Whip the whipped cream with acidic water.
You can add a little whipped cream to the filling if the filling is too thick, just be careful not to dilute it.
Cut the cooled biscuit into two equal parts, to get two thinner crusts.
Sprinkle the first biscuit with milk, apply a third of the cream, chop the strawberries and coat with whipped cream, put the second biscuit over, repeat the filling with a third of the filling and strawberries.
Add half of the whipped cream to the remaining part of the filling and whisk, then spread it over the strawberries, and put the rest of the whipped cream around.
Cool well and serve.
Pleasant.
12. Bloody berry cake
Kore:
300 g of sugar
300 g of flour
100 g of cocoa
1 baking powder (10 gr)
2 teaspoons baking soda
pinch of salt
250 ml of milk
2 whole eggs
1 tablespoon vanilla extract
125 ml of oil
250 ml of boiling water
They want:
600 g of any red fruit (mix, cherries, raspberries, currants, it should be sour)
150 g of sugar
50 g of margarine
80 g density
100 ml of water
White part:
1 liter of milk
3 vanilla or sweet-sour cream puddings
5 tablespoons sugar
125 g of margarine
200 ml sweet sour cream
Preparation:
Mix all dry ingredients in one bowl (flour, sugar, cocoa, powder, soda, and salt)
Bring water to a boil.
Until the water boils, put eggs, milk, oil, vanilla extract in another bowl and mix.
When the water boils, add a little dry mixture to the mixture with milk, then a little water, then again a little dry mixture and then water, until everything is used up.
Line a baking sheet (23 - 26 cm) with baking paper, then shake out the whole mixture and bake for about 40 minutes in a preheated oven at 180 degrees.
Let the slightly more experienced housewives bake in this way and then cut the cooled biscuit horizontally into three parts and cut off the top, which will surely grow, and we don't need it.
Those a little more inexperienced should bake 3 times, cut off the top on each and bake shorter, 15 minutes - 20.
While waiting for the crust to bake, cook the pudding. bloody berry cake (2)
Mix pudding and sugar, pour a little cold milk and bring the rest to a boil. Boil and stir until thickened, remove from heat to cool.
Whisk the margarine until foamy.
The margarine must be at room temperature to whisk nicely.
Whip the sweet-sour cream, then add to the filling and whisk.
We make jellies by adding sugar to frozen fruit and waiting for it to melt, it is best to do this before making the peel, but if the fruit is thawed then there is no need.
Blend it or if it is small leave it like that.
Put on the fire to boil, and mix the stock with water and when it boils, boil, finally stir in the margarine and remove from the heat when it thickens.
Allow cooling, to thicken.
When the filling is lukewarm, and it can still be applied, apply it on the first crust, then over the white filling, cover with the second crust on which we apply the rest of the red filling, and again white.
If you rarely want something, when you put it on the first crust, put it in the fridge to harden, then apply the white filling.
Fold everything with the third crust, coat with the rest of the light filling, and decorate as desired.
Leave the cake to cool in the fridge and serve.
Pleasant.