Prep 2 hrs
Cook 30 mins
This is a little time consuming but to die for. Very light. One of my grandmother's recipies. Makes an awesome coffee cake. My kids love it, when I make it I always have to make double because they just devour it. I have to hide the one for guests.
- 1⁄2 cup cottage cheese or 1⁄2 cup Quark
- 4 tablespoons milk
- 4 tablespoons oil
- 1⁄4 cup sugar
- 1 pinch salt
- 1 cup flour
- 1 tablespoon baking powder
- 1⁄4 cup butter
- 1⁄2 cup sugar
- 1⁄2 teaspoon vanilla
- 1 tablespoon milk
- 1⁄2 cup sliced blanched almond
- 3 tablespoons custard powder
- 1⁄4 cup sugar
- 1 cup milk
- 1⁄2 cup unsalted butter
- Make sure cottage cheese is well drained then push the cottage cheese through a sieve (or in blender).
- Blend in oil, sugar and salt (If mixture is in a blender turn it into a bowl.).
- Mix in 1 cup flour, baking powder, and add milk.
- Knead remaining flour into dough add a little more if necessary.
- Grease a 20cm (8-9") springform pan and spread evenly with dough.
- Melt butter, add sugar and stir until it dissolves.
- Add vanilla and milk, stir in almonds.
- Let topping cool.
- Spread on top of dough.
- Bake for 20 minutes at 200 deg C or 400 deg F.
- Cool cake.
- Blend custard powder, 1/4 cup of the milk and sugar, stirring until custard powder is dissolved.
- Boil the remainder of the milk (3/4 cup), add to custard milk mixture stirring until thickened.
- Cream butter and add the custard bit by bit.
- Cover with plastic wrap and let chill in fridge.
- Cut the cooled cake horizontally (to make 2 layers).
- Spread chilled custard cream on bottom half of cake (cut side up).
- Replace the top layer, almonds on top.
It is very delicious when filled with whipped cream
The recipe is an interesting adaptation of several out of the 'Dr. Oetker Schulkochbuch', the book that taught generations of Germans how to cook and bake. Unfortunately the author forgot to mention 1 tsp of bakingpowder(fresh, bakingpowder looses potency with age) to be sifted into the flour. Cakeflour, rather than all purpose flour (with it's much higher gluten content) might yield a more tender cake. A hint given to me by a former student of the Dr. Oetker cookingschool is to add the custardcreme to the beaten butter by the teaspoonful and to keep beating until all custard has been absorbed by the butter, etc.
VERY IMPORTANT!!! This recipe MUST BE MADE with self-rising flour. If made with normal flour, it will be thin, rubbery, and useless! Also, I think you should let the custard cool a bit before blending in the butter. Bienen stich is worth the work, but NOT AS THIS RECIPE IS WRITTEN!