Cake "Berries"

800 g weight of cheese with dried apricots

350 g sweet corn flakes

250 berries (blackberries, raspberries or strawberries)

200 g butter

4 tbsp. pineapple juice

To withstand the butter at room temperature for one hour, to connect it with corn flakes.

A side from the split form put on a dish and line with a strip of parchment, put in the form of dough, slightly pressed it should get the cake.

Mix cottage cheese cream with juice, whisking. Put the cream on the cake and put the cake in 12 hours in the refrigerator.

Wash and dry the berries, remove stem.

To release the cake from the side, sprinkle with corn flakes, garnish with berries and serve.