So, unlike the original (please read about it below) where it was suggested to cook "cheese" from Neurath fruits and vegetables, I cook from the cake. I have repeatedly tried to follow the original, but the result did not suit me, because it turned out something like a thick jam. Tell you how I do.

Squeeze the juice from carrots and plums. By the way, carrot and plum juices wonderfully my child drink this cocktail with great pleasure.

Plum then I wipe weight through a sieve (don't like sandpaper, even shredded) and mixed with the carrot mass. Depending on the taste of carrots and plums, I add sugar and salt. Pour 100 g of water, and at a very low heat for boil in a pan of stainless steel (comfortable, not sticky).

Cook for 30 minutes. If your juicer produces very dry cake, it makes sense instead of water to add part of the juice. I add water to reduce the sweetness. If you like sweeter, plums at all, but not pressing, and chop and add to carrot cake. And increase the cooking time.

Cook until mixture becomes denser, until evaporated liquid, then pour in olive oil, add the cumin (not ground). Pour soaked for 30 minutes in agar in 50 g of water. Then boil the mass for another 5 minutes and spread on a cloth (cheesecloth). Agar I put in the hope of achieving higher density "cheese", in theory it is possible to replace gelatine (not checked) or nothing at all to add.

Tightly wrapped and put under the press for a day. Then grease the cheese with vegetable oil and sprinkle with caraway seeds, sesame seeds. In the future, keep vegetable cheese in the fridge, wrapped in parchment. I must say, when cutting the beautiful layers will not. Tends to fall apart. So I'm with the "cheese" do not stand on ceremony. Some grabbed a piece of such bread and put the kneaded fork and ate buttermilk :)