Bee Sting Cheesecake

Knead 1,100 g butter in pieces, 250 g flour, 75 g sugar, 1 packet of vanilla sugar, 1 egg and 1 pinch of salt. Knead until smooth with your hands. Wrap in foil and refrigerate for 30 minutes.

Roll out the dough on a floured work surface into a circle about 34 cm in diameter. Line the springform pan (26 cm in diameter) with it. Pull the dough up about 4 cm at the edge. Prick the bottom several times with a fork. Refrigerate.

Beat 3,100 g butter, 150 g sugar, 1 packet of vanilla sugar until frothy. Separate 3 eggs, stir in egg yolks one at a time. Stir in the quark, 20 g flour and starch. Beat the egg white and a pinch of salt until stiff and fold in. Put the quark cream on the bottom. Bake in the preheated oven (electric stove: 175 degrees / convection 150: degrees / gas: level 2) for about 40 minutes

Bring 4,100 g butter, 100 g sugar, honey and cream to the boil and simmer for about 5 minutes. Stir in the almonds. Spread on the surface of the cake, leaving an edge of approx. 2 cm, and bake for another 20 minutes. Loosen the edge of the mold, let the cake cool down. Dust the cake with powdered sugar and then enjoy ...