3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup shortening
1 cup honey
1/2 cup blanched almond meal
1/2 cup butter
2 eggs
1/2 cup buttermilk
1/4 cup butter
1/2 cup honey
1 cup graham cracker crumbs
1 cup cornflakes cereal
1/2 cup chopped walnuts
1/2 cup graham cracker crumbs
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, baking powder, salt, and shortening; set aside.
In a medium bowl, cream together the shortening, honey and almond meal until smooth. Whisk in 1 cup of the flour mixture, 1/2 cup at a time, beating well after each addition.
Add 1/2 cup water, a little at a time, to reach desired consistency. When the dough has pulled apart into a ball, dust with graham cracker crumbs and roll out into walnut-sized balls. Place 2 inches apart onto ungreased baking sheet.
Bake for 12 to 15 minutes in the preheated oven. Cool slightly on baking sheet, then remove to wire racks to cool completely. Layer cheesecake layers, cooled cheesecake layers with graham cracker crumbs, and spread the almonds in a layer over the layers.
Continue layering cheesecake with remaining 1/2 cup flour, 2 cups of the milk mixture, 1 cup of the jam, and 1 cup of the favorite fruit preserves, peach or banana. On top of the layers, sprinkle the reserved graham cracker crumbs over the top. Pour 1 cup of the remaining milk mixture over the top of the cheesecake, then lightly spread the second cup of milk over the top.
Refrigerate overnight, covered, so that the cream mixture will soak in the refrigerator. Frost cooled cake with graham cracker crumbs.
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