Yield: 12 servings
| Measure | Ingredient |
|---|---|
| \N \N | PASTRY |
| 3½ ounce | (100g) cottage cheese, well |
| \N \N | Pressed out |
| 4 tablespoons | Milk |
| 4 tablespoons | Oil |
| 2 tablespoons | Heaping of sugar |
| \N \N | Pinch salt |
| 7 ounces | (200g) flour |
| 4 teaspoons | Baking powder |
| \N \N | TOPPING: |
| 1¾ ounce | To 2 1/2 (50-75g)butter |
| 3½ ounce | (100g) sugar |
| \N \N | Packet vanillin sugar |
| 1 tablespoon | Milk |
| 3½ ounce | (100g) almonds (blanched and |
| \N \N | Thinly sliced) |
For the Pastry: rub the cottage cheese, if desired, through a fine sieve and mix with the milk, oil, sugar and salt. Mix and sieve together the flour and the baking powder and add to the mixed ingredients, a little at a time until slightly more than half has been used. Knead in the rest of the flour. Grease a round cake tin with a removable rim, 10 in. (26cm) in diameter and roll out the pastry to fit the base.
For the Topping: melt together the butter, sugar and vanillin sugar and add the milk; stir in the almonds and set aside to cool. If it should be too firm when cold, add a little milk. Spread evenly over the pastry.
OVEN: moderately hot Baking time: about 20 minutes Alternatively the cake may be filled with buttercream, made from ½ packet Oetker Pudding Powder, Vanilla Flavour, 2 well heaped tbs.
sugar, ½ pint cold milk and 3½ oz. (100g) butter. When the cake is quite cold, cut it horizontally into two halves, spread the filling on the bottom half and lay the other on top.