Bee Sting Cottage Cheese Oil Batter

First you mix the flour, baking powder, sugar and salt and stir everything well. Then you add quark, oil - preferably rapeseed or sunflower oil, which do not have a strong taste of their own - and milk and stir everything until it is smooth. Its consistency is reminiscent of yeast dough. The dough, which does not have to rise compared to the yeast dough, now roll out evenly on a springform pan (you can also do this with your hands instead of rolling)

Immediately after the dough you should prepare the icing, because it is baked with it. To do this, you put butter, sugar, vanilla sugar and jam in a saucepan, mix everything well and heat it up until it becomes uniform. It shouldn't boil, just be warm. Then you add the almond flakes and mix everything once. The topping then comes directly onto the dough.

Now the semi-finished cake can be put in the oven at 165 degrees for about 30 to 35 minutes. In the meantime, you should always check that the almonds don't get too dark and, in an emergency, place a piece of aluminum foil on the cake until the dough is baked through.

Soak the gelatin sheets in cold water. In the meantime, cook a vanilla pudding from the milk, sugar and pudding powder. When this is done, squeeze out the gelatin and stir into the still hot pudding. Then pour into a bowl and cover with cling film on the surface to prevent skin formation. Let it cool down now. When the pudding is cold, whip the cream and fold into the pudding.

When the cake is cold, cut once horizontally in the middle. Spread the cream pudding on the bottom dough. Now cut the top dough with the almonds into the desired number of pieces (IMPORTANT do not cut through) and place on the pudding. It is best to use a cake ring for this.

Chill the bee sting for at least 1 hour.