Green (not velvet) Cheesecake

Imagine it is someone's birthday and the person loves plants and the colour green. Well, she had to get a somehow green cake.

For the sponge you need:

250 g butter (softened)
200 g sugar
1 sachet vanilla sugar
4 eggs
green food colour (I used about one eggcup)
250 g flour
2 tsp. baking powder

Mix butter, sugar and vanilla sugar until fluffy. Then, add the eggs one by one until well combined. Now, add as much green food colour as you like until the colour is to your liking. The exact amount depends on the quality of the food colour you are using. I had to use quite a lot here because I used food colour from our local super market, but I do own other colours from a pastry store; those yield deeper colours with only several drops of colouring.
Now, mix the flour with the baking powder and add it to the butter-sugar-egg mix. When all is well combined, fill it into a greased round 26cm baking tin and put it into the oven for about 30 minutes on 180°C.

While the cake cools down you can prepare the cheesecake part of the whole thing. All you need is:

100 g sugar
2 eggs
750 g curd cheese
1 sachet custard powder (cream flavour)

Start by mixing sugar and eggs until the mixture gets a light yellow colour. Then, add curd and custard powder until everything is well incorporated.
Grease and flour a 26cm round baking tin and fill in the mixture. Bake for about 45 minutes on 180°C. 
 
While the cakes cool down, you have time to prepare the cream cheese cream.
What you need is:

250 g curd cheese
125 g butter (softened)
100 g sugar
200 g cream cheese (honey flavour; I used 'Brunch - Mona Lisa')

Mix everything until well combined.

When both cakes are at room temperature, cut each of them into two equal slices.

Then, position one green slice on a plate.

Spread a small amount of the cream onto it and top with a slice of cheesecake. Again, spread a small amount of cream onto it. Continue likewise with the remaining slices.

When all the slices are used, cover the whole cake in cheese cream an refrigerate until the cream is set.

Last, you need 200 g single cream and two sachets of 'whip it'. Beat the cream until stiff peak, adding the powder slowly.

Cover the whole cake in whipped cream, decorate to your liking and... ready :)

I decorated the cake with green sugar and small cake pops that I made out of the remaining cream cheese cream and some crumbs from the green cake that I had to cut off to make the two slices even.