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Ingredients: Preparation: 350 g "Selga" biscuits 8 tablespoons sugar 4 tablespoons of margarine (melted) 250 g of "Philadelphia" tori Kremsier 350 g cream 160 g fresh strawberries three medium-large kiwi Heat oven to 180 C and prepare a 22 cm cake form . Cut the biscuits, add 2 tablespoons of sugar and margarine. All mix thoroughly. The resulting Mau is laid above the prepared cake form and bake for 8-10 minutes or until a golden brown color. With an electric whisk for medium-speed beat the Kremsier and remaining sugar, then add the whipped cream and continue to beat. The resulting cream is coated tori over the biscuit base and place in the refrigerator for about 3 hours. Before serving, decorate the cake with fresh strawberries and kiwi slices or any other fragrant tori fruit yourself.
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