"Number Cake" made from shortcrust pastry

Ingredients for 1 servings:

• 360 g butter
• 180 g powdered sugar
• ½ tsp salt
• 2 eggs
• 600 g flour
• 200 g almonds, ground
• 1 tsp vanilla extract
• 500 g quark
• 400 g double cream cheese
• 500 g cream
• 170 g powdered sugar
• 1 tsp vanilla extract
• 14 tsp San-apart
• 200 g strawberry jam or to taste

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 40 minutes

For the shortcrust pastry, knead the butter with the powdered sugar, salt, and vanilla extract. Add the eggs and mix the mixture briefly. Add the flour and ground almonds and quickly knead into a shortcrust pastry. Cover and refrigerate for at least 1 hour. Then knead briefly and roll out on a floured baking sheet or on baking paper until about 5 mm thick. Cut out two A4 stencils in the shape of a 3 and a 0 and place them on the dough, then cut them out. You will need two 3s and two 0s in total. Place the cut-out cookies in the freezer for at least 30 minutes. Then place them on a baking sheet. Bake in a preheated oven at 170°C (top/bottom heat) for about 14-18 minutes on the middle shelf, until the edges are lightly browned. Then let the four cookies cool completely. For the cream, mix the cream cheese with the powdered sugar. Add the quark and stir in briefly. Slowly pour in the cream and whip with the vanilla extract and San-apart until stiff peaks form. Transfer the cream to a piping bag fitted with a perforated nozzle. Place the cookies on a baking sheet and pipe small dots of cream onto the edges. Pour the jam into the center and cover with another layer of cream. Place the cookie lids on top and dot the entire surface with cream. Decorate to taste.