Crumble cheese cake with almonds

Ingredients

Directions

1. 1

   For the crumbles, put flour, 200 g sugar, vanillin sugar, 1 pinch of salt, 1 egg and butter in flakes in a mixing bowl. Knead into crumbles with the dough hooks of the hand mixer. Put 3/4 of the crumbles into a greased tart tin (16 x 26 cm), press to a smooth base and edge and chill. Also chill the remaining crumbles. Separate 3 eggs for the cheese mixture.

2. 2

   Beat the egg yolks and 75 g sugar until creamy. Stir in curd cheese and sauce powder. Beat the egg whites until stiff and fold into the quark mixture. Spread the quark mixture on the crumble base and spread the remaining crumbles on the cheese mixture. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes. Remove and let cool off. Roast the almonds in a pan without fat. After 3 minutes add 4 tablespoons of sugar and caramelise while stirring. Spread on a baking tray lined with baking paper and let it cool down.

3. 3

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes. Remove and let cool off. Roast the almonds in a pan without fat. After 3 minutes add 4 tablespoons of sugar and caramelise while stirring. Spread on a baking tray lined with baking paper and let it cool down. Spread on the cake

4. 4

   2 hours waiting time