It was, in fact, my birthday cake. I hope you like it! (I tried it in summer when the tiny Cancerians turned 1 – and I used berries to decorate it.)

(for the) CRUST

1 tbsp of psyllium seeds

2 tbsp of (hot) water

125g gluten-free oatmeal

25g tapioca flour

60g (melted and cooled) butter

1 tbsp of apple vinegar

a pinch of sea salt

(for the) FILLING

140g condensed milk

70g whipping cream

210ml milk

2 tbsp of tapioca flour

+1 large pear

3-4 strawberries

2-3 tamarind pods

Make the crust using the recipe here.

Let the crust cool.

Meanwhile, make the filling. Add all the ingredients to the pan and let the mixture boil.

Pour the filling into the crust; decorate with pear and strawberry slices and tamarind paste.

 Let it sit in the fridge for at least 2-3 hours. Then, savour it! ♥

250ml water

50g sugar

8 small pears or 3 big pears

I have always loved compotes. I still remember an apple and grape compote that our nursery school teachers made for us. The compotes made by my Mom and my grandmothers were also legendary. Those were happy times!

I have rediscovered my love for compotes. Romanian pears are sweet and delicious in August, so I put them to good use – and a compote is apparently also a good remedy when you are sick.

Place a pan with the water and sugar on low heat. Add the pears (wash them, clean them, and cut them into small pieces). Simmer for 10-15 minutes, depending on how ripe the pears are.

Serve hot or chilled. It is wonderful!