Summary

Ingredients

• 1 package ready mix for yeast dough, (e.g. Kati yeast dough)

For covering:

• 750 g quark
• 100 g suar
• 3 egg (s)
• 1 cup oil
• 1 packet vanilla sugar
• 2 glasses gooseberries

For the cream: (buttercream)

• 500 ml milk
• 1 pck. Custard powder, (vanilla flavor)
• 250 g butter

Also:

• 250 g almond (s), chopped
• 250 g coconut fat
• 250 g powdered suar
• 1 egg (s)
• 1 shot rum

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Instructions

1. First prepare a yeast dough according to the instructions on the packet (I always use Kati`s, it is enough for a baking tray and always works). Roll out the dough and place on a baking sheet. Mix the ingredients for the topping (quark, sugar, eggs, oil and vanilla sugar) well and place on the yeast dough. Drain the gooseberries and spread them on the quark topping. Now bake the whole thing for 30-40 minutes at 200 ° C in the preheated oven. Then let the cake cool down completely.
2. Mix the pudding powder with a little cold milk until smooth, bring the rest of the milk to the boil, add the mixed powder while stirring and then bring to the boil. Let cool down to room temperature. Gradually add the butter, which is at room temperature, stirring constantly. Spread the finished buttercream on the cooled cake. IMPORTANT! Let cool completely - preferably overnight in the refrigerator.
3. Roast the chopped almonds without fat in a non-stick pan and let them cool. Melt coconut oil and slowly pour in powdered sugar, stirring constantly. Mix the egg in a cup together with the rum and finally add to the almond mixture. Stir vigorously again and distribute immediately on the cake. Let everything cool in the refrigerator for at least 2 hours.