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Melt the margarine then pour it over the grated biscuits. Mix and add the essence. Spread the biscuit composition in a tray with a removable ring covered with aluminum foil.

Mix the cheese with the sugar, gradually adding the eggs until it becomes a cream. Then add the sachets of vanilla sugar, compote and sour cream spoon by spoon. Mix well and pour it over the biscuit composition.

Put in the oven until it passes the toothpick test and then let it cool slowly in the stove.

Meanwhile, prepare the icing - melt a little margarine together with the sugar, add water and tablespoons of cocoa and let it simmer until a cream is formed. Then let it cool.

Remove the tray with cheese and pour the cooled icing on top. Refrigerate for about 2 hours, then remove from the pan and serve.