Flour out the flour, butter, sugar, yolks and salt quickly. Leave 1/4 of the cake to decorate the cheesecake, put the rest on the bottom and a low edge of the cake (preferably square, 24x24 cm).
Knead the flour, butter, sugar, yolks and salt into a dough. Leave out 1/4 of the dough to decorate the cheesecake later. Grease the mold (e.g. square 9x9inch/24x24cm) and line with dough.
Place in preheated oven (200°C/390°F) for 10 minutes.
Grind farmer's cheese in a meat grinder. Whisk the butter into a fluffy mass, combine with the cheese.
Combine sugar with egg yolks, add to the mass. Add semolina, raisins and orange peel. Mix thoroughly.
Whip the egg whites. Carefully combine with the cheese mass.
Spread the cheese onto a semi-baked cake. Smooth on top.
Decorate with the remaining raw dough. To do this, form thin rolls from the dough (or roll out and form thin strips), and arrange them on the cheesecake. Brush with a beaten egg.
Put the cheesecake in the medium-heated oven (180°C/356°F), bake for about 40 minutes. When done & cooled, sprinkle with powdered sugar or decorate with icing. Garnish the top with orange peel and raisins.
The cake top can be omitted - as per the photo.