NKBV's Canadian cheese-cream-cherry-crumble-cake


  1. Crumble up some "bastogne cookies" (or graham crackers), and mix them with cornflakes. In a 2:1 ratio.  (I've made it without cornflakes before)
  2. Melt 100gr (a stick) of butter and mix it through the crumbs
  3. Distribute the mix over a baking dish. Press the crumbs in with the back of a spoon, make sure to press to the edges as well so that you get a proper cake crust.
  4. Put it in the fridge to cool off

Filling ingredients

  • 200 g of monchou or other cream cheese
  • a small can of sweetened condensed milk
  • juice of one lemon
  • a pot of pitted cherries on juice, drained. Reserve the juice
  • maizena, tartina, or some other corn starch


  1. Mix the cream cheese, condensed milk and lemon juice until it is a smooth batter.
  2. Pour this into the crust
  3. Lay the cherries on top
  4. Mix the cherry-juice with the corn starch to thicken it, and pour it onto the cherries
  5. Let it all cool down in a fridge (30-60min)


Peter's English Tea Bread

A kind of cake with apricots, plums and raisins


  • 75 g dried apricots gedroogde abrikozen
  • 100 g dried plums
  • 125 g raisins
  • 100 g sugar
  • 150 - 200 ml Earl Grey tea (warm!)
  • 1 large egg (I often use two large, or three smaller eggs, which makes it all a bit more moist)
  • 1 tbsp honey
  • 225 g self-raising flour
  • 1 ts cinnamon
  • 1 ts 'mixed spice' (5 spices)
  • nutmeg


  1. Cut the dried fruit into small pieces, and mix with the sugar in a bowl. Pour the tea over.
  2. Let it soak overnight (scoop it around occasionally)

Next day

  1. Heat the overn to 170degrees Celcius
  2. Drain the fruit, and mix the egg and honey through, then sieve the flour over, with the cinnamon and the mixed spice. Add a bit of nutmeg and salt.
  3. Mix it all, and pour it into a buttered cake tin.
  4. Bake it for an hour, until it has grown and comes loose off the sides of the tin.



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