Curd Cake with Brittle

Place the white and brown sugar in a small saucepan with the water and bring to a boil, stirring throughout. Make the syrup in the covered saucepan for one minute to allow the sugar crystals to break up at the edge of the saucepan. Remove the lid and make the sugar, stirring continuously, until its heat reaches 110 degrees. Add the pecans and stir until they are evenly coated. Remove the nuts from the syrup and place on an ungreased baking sheet. Remove from the baking sheet as soon as the sugar coating has set, otherwise the nuts will stick to the baking sheet.

For the cake base, mix all ingredients thoroughly. Pour the crumbly amount into the cake springform pan and press against the bottom and sides. The edge of the cake springform pan must be at least 6, 5 centimeters high, but the edge of the dough must not be quite that high. Bake the base for eight minutes. Now cool.

Then proceed to the filling. Mix sugar, curd cheese and ricotta with a mixer. Add the juice of one lemon and vanilla essence. One by one, fold in the eggs. Set the filling aside.

Now, for the nut syrup, in a heavy medium saucepan, melt the butter over low heat. Once it is liquid, add the sugar, whipping cream and sugar cane syrup. When the sugar has dissolved and the mixture is smooth, add the pecans. Bubble gently over medium heat, stirring frequently. Remove the saucepan from the heat and d

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