Roll out the pastry
and cut 4 squares. Put the gooseberries together with one tablespoon
of water and the sugar, and cook on middle high heat while stirring
for 10 minutes. Dissolve the custard in one tablespoon of water and
add this to the gooseberries. Heat two minutes more. Allow the
gooseberry mixture to cool down and distribute it over the pastry squares.
Close the diagonally and glue the edges with a little water. Bake the
dumplings 20 minutes at 200 degrees
Celsius.
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Grind the cookies with the melted butter in a food
processor and press this mixture on the bottom of a round cake tin.
Mix the cream cheese with 125 gram sugar, the eggs, the lemon juice
and the vanilla sugar and pour this on the biscuit bottom. Fill a baking
tray with a layer of hot water and put the cake tin in the middle; bake
the cheesecake one hour at 180 degrees
Celsius. Mix the sour cream with
the remaining sugar and pour this on top of the cake. Bake 10 minutes
more. Put the cheesecake in the fridge at least 4 hours and dust it
with cacao powder before serving.
Bake this cake for instance ont on the 3rd of
January, the day that
the construction of Brooklyn Bridge was started in 1870. Click on
culinary calendar for more links
between cooking and celebration.
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