Saxon bacon fat cake

Ingredients for 1 servings:

• 1 package of ready-made yeast dough mix (e.g. Kati yeast dough)
• 750 g quark
• 100 g sugar
• 3 eggs
• 1 cup oil
• 1 packet of vanilla sugar
• 2 jars of gooseberries
• 500 ml milk
• 1 pack of pudding powder (vanilla flavor)
• 250 g butter
• 250 g almond(s), chopped
• 250 g coconut oil
• 250 g powdered sugar
• 1 egg(s)
• 1 shot of rum

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 40 minutes; Total time approx. 1 day 1 hour 25 minutes

a bit time-consuming, but definitely worth it

First, prepare yeast dough according to the package instructions (I always use Kati’s; it’s big enough for one baking tray and always works). Roll out the dough and place it on a baking tray. Mix the topping ingredients (quark, sugar, eggs, oil, and vanilla sugar) well and spread it on the yeast dough. Drain the gooseberries and spread them on the quark topping. Bake in a preheated oven at 200°C for 30-40 minutes. Then let the cake cool completely. Mix the custard powder with a little cold milk until smooth, bring the remaining milk to the boil, add the mixed powder while stirring, and then bring to the boil. Let cool to room temperature. Gradually add the room-temperature butter, stirring constantly. Spread the finished buttercream on the cooled cake. IMPORTANT! Let it cool completely – ideally overnight in the refrigerator. Toast the chopped almonds without fat in a non-stick pan and let cool. Melt the coconut oil and slowly add the powdered sugar, stirring constantly. Whisk the egg and rum in a cup and finally add it to the almond mixture. Stir vigorously again and immediately spread it over the cake. Let everything cool in the refrigerator for at least 2 hours.