1. Sponge:. 2. Preheat oven to 180%C. 3. Beat Eggs And Sugar Together Until Thick And Creamy. 4. Sift Flour And Baking Powder Together And Fold Into Egg And Sugar Mixture. 5. Heat Milk And Butter. Do Not Boil. Stir Milk Mixture And Essence Into Batter. 6. Spoon Into A Greased 20 Cm Cake Tin. 7. Bake for 25-30 Minutes. 8. Turn Out Onto A wire cooling rack. 9. When cool divide Sponge Cake Horizontally Into Two Or Three Layers And Set Aside. 10. Filling:. 11. Sponge Gelatine In The Water And Dissolve Over Hot Water. 12. Separate the eggs, beat egg whites until stiff. 13. Place egg yolks, sugar and milk In a heavy-based saucepan and bring to the boil. Whisk constantly while bringing to the boil. Remove from heat, stir in gelatine. 14. Add Cottage Cheese And Essence, And Fold In Beaten Egg Whites. 15. Beat Cream With Remaining Sugar And Add To Egg Mixture, Beating Lightly Until Smooth. 16. To Assemble:. 17. Place One Layer Of Cake In Base Of The 20 Cm Loose-Bottomed Cake tin. Spoon One Third Of Filling Over And Repeat With Other Sponges And. 18. Filling. Leave To Set In Refrigerator. Arrange Kiwi Fruit On Top Of Cheesecake. ---------------------------------------------------------------------------
Nutrition
Ingredients
