My little blonde darling is already two years old. I thought long about what treat to prepare for this celebration. It seems that it turned out great!

ingredients

Zaļās olīvas ITLV ar sieru 314ml

3 Eggs

525 grami Flour (I used wheat flour)

90 grami Honey

180 grami Sugar

135 grami Butter

2 tējkarote Soda

A pinch of fine salt

Zaļās olīvas ITLV ar sieru 314ml

70 grami Wheat flour

35 grami Corn starch

10 grami Oil

140 grami Water

30 grami Butter (for frying)

200 grami Pistachio paste

Zaļās olīvas ITLV ar sieru 314ml

500 grami Cream cheese "Mascarpone"

400 grami Philadelphia Classic cream cheese

160 grami Powdered sugar

70 grami Pistachio paste

Zaļās olīvas ITLV ar sieru 314ml

200 grami Fresh raspberries

200 grami Currants

20 grami Corn starch

70 grami Water

Sweetener of your choice

preperation

1. Put sugar, honey, eggs, and salt in a pot. Place on the stove and heat slowly until the sugar has melted.

2. Add butter and melt. Once it boils, add sugar. The mixture will become fluffy. Stir the mixture while heating until it turns a caramel colour. Remove from heat and allow to cool.

3. When the mixture has cooled to room temperature, add most of the sifted flour. Sprinkle the remaining flour on the table, place the dough on top, and knead it by kneading in the flour. The dough should be soft and elastic. Cool it slightly before continuing.

4. Place the dough on baking paper or a silicone mat and roll it out to a thickness of ~2-3 mm. Place the number template on top and cut it out with a knife. Dust the paper lightly with flour before placing the number template on the dough to prevent it from sticking.

5. Remove the excess dough and add it to the remaining dough, which is likewise rolled out on baking paper and cut out a number.

6. Transfer the biscuits with the baking paper to a baking tray and bake one by one at 180 °C for about 8-10 minutes.

7. I prepared the dough according to this recipe. Cool the dough and cut it into small pieces.

8. Mix the prepared kataifi dough with the pistachio paste.

9. Put the berries in a saucepan. Add cornstarch mixed with water. Add sweetener to taste.

10. Heat while stirring until the mixture begins to thicken. Remove from heat and allow to cool.

11. Mix the two cream cheeses, powdered sugar, and pistachio paste into a smooth mixture.

12. Fill the cream into a pastry bag with a nozzle and place it in the fridge to stabilise.

13. Place the first biscuit on the base. Using a pastry bag, pipe cream "dots" around the entire perimeter of the biscuit.

14. Place the kataifi dough (mixed with pistachio paste) in the middle between the cream "dots".

15. Place another biscuit on top. Repeat the steps, but place raspberry jam between the cream "dots".

16. Place the third biscuit on top and cover it all with the cream "dots".

17. Decorate the top as desired. I used fresh raspberries and sweets (a mixture of ground dried fruit and nuts with peanut butter. I rolled the balls and coated them in ground green pistachios).