Yield: 12 servings

Measure Ingredient
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
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.

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