Form 22*30
Vanilla Sponge Cake:
5 eggs
200g sugar (about 1 cup)
150g all-purpose flour (about 1.25 cups)
1 tsp vanilla sugar
Nut Sponge Cake:
5 eggs
200g sugar (about 1 cup)
50g ground walnuts (about 1/2 cup)
100g all-purpose flour (about 0.8 cups)
Cheesecake with Raisins:
500g farmer’s cheese, twice passed through a sieve (about 1.1 lbs)
200g sugar (about 1 cup)
5 eggs
130g margarine (about 1/2 cup)
vanilla pudding
50g raisins (about 1/3 cup)
1 tsp baking powder
Chocolate Cheesecake:
500g farmer’s cheese, twice passed through a sieve (about 1.1 lbs)
200g sugar (about 1 cup)
5 eggs
130g margarine (about 1/2 cup)
1 tsp baking powder
1 tbsp cornstarch
2 tbsp cocoa powder
Nut Cream:
200g crushed walnuts (about 2 cups)
1 cup milk
2 eggs
200g sugar (about 1 cup)
250g butter (about 1 cup)
Nut Sponge Cake:
Separate the eggs into whites and yolks. Beat the egg whites with sugar and vanilla sugar until stiff peaks form. Gradually add the yolks, mixing well. Fold in the flour and walnuts. Bake for 35 minutes at 180°C (350°F). The vanilla sponge cake is made the same way, just without the nuts.
Cheesecake with Raisins:
Separate the egg whites from the yolks. Cream the margarine with sugar, then add the yolks one at a time, mixing well. Gradually add the cheese, mixing thoroughly. Stir in the pudding and baking powder. Add the raisins that have been soaked in hot water (and dried). Finally, gently fold in the whipped egg whites. Pour the mixture into a baking pan lined with parchment paper greased with oil. Bake for 60 minutes at 180°C (350°F). The chocolate cheesecake is made the same way, but instead of pudding, add cornstarch and cocoa powder (without raisins).
Nut Cream:
Add the walnuts to the milk and bring to a boil, stirring. Let it cool. Whisk the eggs with sugar over a double boiler until thickened. Allow to cool. Beat the softened butter and gradually add the walnut mixture and the egg mixture, one spoonful at a time.
Assembling:
Nut sponge cake – cream – cheesecake with raisins – cream – chocolate cheesecake – cream – vanilla sponge cake.
This cheesecake is incredibly delicious, with an unusual combination of flavors, perfect for those who aren’t particularly fond of cream-filled pies. It cuts well, even into small pieces, and looks beautiful when sliced, tall and impressive.