Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

PASTRY 4 ts Baking powder
3 1/2 oz (100g) cottage cheese, well TOPPING:
Pressed out 1 3/4 oz To 2 1/2 (50-75g)butter
4 tb Milk 3 1/2 oz (100g) sugar
4 tb Oil Packet vanillin sugar
2 tb Heaping of sugar 1 tb Milk
Pinch salt 3 1/2 oz (100g) almonds (blanched and
7 oz (200g) flour 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 1/2 packet
Oetker Pudding Powder, Vanilla Flavour, 2 well heaped tbs. sugar, 1/2 pint
cold milk and 3 1/2 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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