Bienestitch

Ingredients (12 servings)

Pastry:
3 1/2 oz (100g) cottage cheese, well pressed out
4 tb milk
4 tb oil
2 tb heaping of sugar
pinch salt
7 oz (200g) flour
4 ts baking powder

Topping:
1 3/4 oz to 2 1/2 (50-75g) butter
3 1/2 oz (100g) sugar
packet vanillin sugar
1 tb milk
3 1/2 oz (100g) almonds (blanched and thinly sliced)
Instructions

Pastry: Rub the cottage cheese, if desired, through a fine sieve and mix with the milk, oil, sugar and salt. Mix and sieve together the flour and the baking powder and add to the mixed ingredients, a little at a time until slightly more than half has been used. Knead in the rest of the flour. Grease a round cake tin with a removable rim, 10 in (26 cm) in diameter and roll out the pastry to fit the base. Bake in moderately hot oven for about 20 minutes.
Topping: Melt together the butter, sugar and vanillin sugar and add the milk; stir in the almonds and set aside to cool. If it should be too firm when cold, add a little milk. Spread evenly over the pastry.
Variation: Alternatively the cake may be filled with butter cream, made from 1/2 packet Oetker Pudding Powder, Vanilla Flavour, 2 well heaped tbs. sugar, 1/2 pint cold milk and 3 1/2 oz. (100 g) butter. When the cake is quite cold, cut it horizontally into two halves, spread the filling on the bottom half and lay the other on top.