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Classic cake made from quark and oil dough with delicious vanilla cream! Solution tip: How can I cut the Bienenstich cake professionally so that the beautiful almond surface doesn't crumble and so that I get beautiful individual pieces! Recipe (28 cm springform pan) Quark and oil dough: 130 g quark 50 ml milk 1 egg 300 g flour 1 packet of baking powder 80 g sugar 50 ml oil Topping: 50 g sugar 1 packet of vanilla sugar 100 g butter 30 g apricot jam 200 g flaked almonds Cream: 4 sheets of gelatine 200 ml cream 500 ml milk 80 g sugar 1 packet of vanilla sugar 1 packet of vanilla pudding powder Baking time: 165 °C fan oven approx. 30 - 35 minutes