German Bienen Stich (Bee Sting Cake) - cooking recipe

Ingredients

Dough
1/2 cup cottage cheese or 1/2 cup Quark
4 tablespoons milk
4 tablespoons oil
1/4 cup sugar
1 pinch salt
1 cup flour
1 tablespoon baking powder
Topping
1/4 cup butter
1/2 cup sugar
1/2 teaspoon vanilla
1 tablespoon milk
1/2 cup sliced blanched almond
Filling
3 tablespoons custard powder
1/4 cup sugar
1 cup milk
1/2 cup unsalted butter

Preparation

Dough:
Make sure cottage cheese is well drained then push the cottage cheese through a sieve (or in blender).
Blend in oil, sugar and salt (If mixture is in a blender turn it into a bowl.).
Mix in 1 cup flour, baking powder, and add milk.
Knead remaining flour into dough add a little more if necessary.
Grease a 20cm (8-9\") springform pan and spread evenly with dough.
Topping:
Melt butter, add sugar and stir until it dissolves.
Add vanilla and milk, stir in almonds.
Let topping cool.
Spread on top of dough.
Bake for 20 minutes at 200 deg C or 400 deg F.
Cool cake.
Filling:
Blend custard powder, 1/4 cup of the milk and sugar, stirring until custard powder is dissolved.
Boil the remainder of the milk (3/4 cup), add to custard milk mixture stirring until thickened.
Cream butter and add the custard bit by bit.
Cover with plastic wrap and let chill in fridge.
Assembly:
Cut the cooled cake horizontally (to make 2 layers).
Spread chilled custard cream on bottom half of cake (cut side up).
Replace the top layer, almonds on top.