When I put this extremely simply dessert on the table, my children said that it looks and tastes like the Easter cake which my sister makes. There is something in this because there is tahini in both of them. My dessert has traces of sesame, is not too sweet and looks beautiful. It doesn't need a lot of preparation, so it is excellent for Sunday afternoon. Lunch with dessert doesn't have to mean that a housewife works all day in the kitchen and after that she is so tired that she can't pick up a cup of coffee. If you serve the cake hot, add your favourite ice cream just after baking. Everybody will be delighted.

Ingredients
1 pack of chilled French pastry
50g of tahini
50g of white chocolate
3 sponge biscuits
seasonal fruit
2 tablespoons of milk
caster sugar

Heat the oven up to 185C. Cover a baking sheet with baking paper.
Cut the French pastry into two long rectangles. Put one of them onto the baking paper. Cut out the middle in such a way as to leave only a 'frame'. Put this frame onto the first rectangle. Spread the middle of this with the tahini, sprinkle with the white chocolate and the crushed sponge biscuits (they soak up the fruit juice while baking). Arrange the fruit on top. I used strawberries and blueberries, but you can use any seasonal fruit. Spread the frame with the milk. Bake for 30 minutes. Sprinkle with the caster sugar before serving.

Enjoy your meal!

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