Grease a springform pan (26 cm Ø) the day before and prepare it waterproof. For the bottom chop nuts roughly. Put them in a mixing bowl with flour, 50 g sugar, 1 pinch of salt, 120 g cold butter in pieces and 3 tbsp cold water. Knead first with the dough hooks of the mixer, then quickly with your hands. Press to the bottom in the form, refrigerate for about 20 minutes.
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Prick the cake base several times with a fork. Pre-bake in the hot oven for approx. 25 minutes. Take out and let cool down for about 30 minutes.
In the meantime, separate the eggs for the cheese cream. Beat the egg whites until stiff, sprinkle with vanilla sugar. Whip the cream until stiff. Mix 300 g sugar and starch. Stir cream cheese, sugar mix and egg yolk with the whisks of the mixer until smooth. Fold the cream first, then the beaten egg white into the cream.
Cut the cream in half. Stir fruit spread until smooth. Stir 100 g spread into one half of the cream. Spread 100 g spread on the cake base. First add white cream. Spoon pink cream onto the cake.
Preheat oven again (electric oven: 180 °C/circulating air: 160 °C/gas: see manufacturer). Place the springform pan in a large casserole dish (or grease pan of the oven). Put it in the hot oven and pour so much hot water into the casserole dish (or fat pan) that the dish is 2-3 cm high in water. Bake for about 1 hour (the cream should hardly wobble at the edge of the springform pan). Turn off the oven, let the cake rest for about 45 minutes with the oven door slightly open. Take out, remove foil and let it cool down. Cover the cake and put it in a cool place overnight.
TIP: Waterproof form Place two sheets of aluminium foil crosswise on the work surface. Place the springform pan in the middle. Pull the foil up against the outside wall of the form and press it down.