Gaby
Ingredients:
Pan 22×30 cm
Vanilla Sponge Cake:
5 eggs
200 g sugar (about 1 cup)
150 g all-purpose flour (about 1.25 cups)
1 tsp vanilla sugar
Nut Sponge Cake:
5 eggs
200 g sugar (about 1 cup)
50 g ground walnuts (about 1/2 cup)
100 g all-purpose flour (about 0.8 cups)
Cheesecake with Raisins:
500 g farmer’s cheese, passed through a sieve twice (about 1.1 lbs)
200 g sugar (about 1 cup)
5 eggs
130 g margarine (about 1/2 cup)
vanilla pudding
50 g raisins (about 1/3 cup)
1 tsp baking powder
Chocolate Cheesecake:
500 g farmer’s cheese, passed through a sieve twice (about 1.1 lbs)
200 g sugar (about 1 cup)
5 eggs
130 g margarine (about 1/2 cup)
1 tsp baking powder
1 tbsp cornstarch
2 tbsp cocoa powder
Nut Cream:
200 g crushed walnuts (about 2 cups)
1 cup milk
2 eggs
200 g sugar (about 1 cup)
250 g butter (about 1 cup)
Nut Sponge Cake:
Separate the eggs into whites and yolks. Beat the egg whites with the sugar and vanilla sugar until stiff peaks form. Gradually add the yolks, mixing well. Fold in the flour and ground walnuts. Bake for 35 minutes at 180°C (350°F). Make the vanilla sponge cake the same way, just without the nuts.
Cheesecake with Raisins:
Separate the egg whites from the yolks. Cream the margarine with the sugar, then add the yolks one at a time, mixing well. Gradually add the farmer’s cheese, mixing thoroughly. Stir in the vanilla pudding and the 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 and greased with oil. Bake for 60 minutes at 180°C (350°F). Make the chocolate cheesecake the same way, but use cornstarch and cocoa powder instead of pudding, and omit the raisins.
Nut Cream:
Add the crushed walnuts to the milk and bring to a boil while stirring. Cool the mixture. Whisk the eggs with the sugar over a double boiler until thickened, then cool. Beat the softened butter and gradually add the walnut mixture and the egg mixture, one spoonful at a time.
Assembling:
Layer the cake in this order: nut sponge cake — nut cream — cheesecake with raisins — nut cream — chocolate cheesecake — nut cream — vanilla sponge cake.
This cake is incredibly delicious, with an unusual combination of flavors. It slices well, even into small pieces, and looks impressive when served tall.
