First we preheat the oven. Circulating air 160 °, top / bottom heating 180 °. We push the grid in the middle of the oven.
This cake is baked in a springform pan, so we take it and line the base with baking paper. To do this, I stretch the baking paper over the bottom of the form and then put the ring on. Be careful not to create too many folds and close the ring.
Now halve the shortcrust pastry and cover the base with the first half.
The second half is halved again. With one part we roll a sausage (you can also do that twice) and shape the edge in the mold, this should be reasonably even.
Now the cheese mass comes to the bottom. Spread it out nicely and smooth it out.
Horns! There's still shortcrust pastry left over. What are we going to do with it? Quite simply, we knead it with the almonds and cut it into pieces (crumble), which we spread over the cheese mass.
When the oven is preheated, we put the springform pan in the oven and bake it for about 1 hour. Then take it out and let it cool slightly. Then carefully remove from the mold and place on a grid to cool down completely.