Bee sting cheesecake

Ingredients

Directions

1. 1

   For the dough, mix flour, 75 g sugar, 1 packet of vanillin sugar, salt and baking powder. Add 1 egg, 125 g butter and marzipan in flakes and knead with the dough hooks of the hand mixer. Then knead again with your hands to a smooth dough. Roll out the dough to a circle (32 cm Ø) on a well floured work surface. Carefully put the dough into a greased springform pan (26 cm Ø; 8 cm high) sprinkled with breadcrumbs, pressing the dough against the edge of the springform pan. Prick the dough several times with a fork.

2. 2

   Put the base in a cool place for about 30 minutes. In the meantime beat 50 g butter, remaining vanilla sugar, 150 g sugar with the whisk of the hand mixer until frothy. Stir in 3 eggs one after the other. Stir in quark, cream and pudding powder. Pour the quark mixture onto the base and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 45 minutes. In the meantime, melt remaining butter in a small pot. Pour into a small mixing bowl. Add remaining sugar, milk, almonds and remaining egg and mix carefully. Carefully remove the cake from the oven and spread the almond mixture evenly on top. Bake the cake at the same temperature for another 15-20 minutes. Then remove from the oven, use a knife to carefully remove the cake from the edge of the springform pan and let it cool in the pan.

3. 3

   In the meantime, melt remaining butter in a small pot. Pour into a small mixing bowl. Add remaining sugar, milk, almonds and remaining egg and mix carefully. Carefully remove the cake from the oven and spread the almond mixture evenly on top. Bake the cake at the same temperature for another 15-20 minutes. Then remove from the oven, use a knife to carefully remove the cake from the edge of the springform pan and let it cool in the pan. Serve dusted with icing sugar. Makes about 16 pieces

4. 4

   Waiting time approx. 20 minutes