Try this delicious cake recipe:
Kneading dough: Sift flour into a large enough bowl, add sugar, vanillin sugar, sherry , or possibly white wine and fat, work well with mixer (dough hook), then knead on the surface to a smooth dough. Roll out 2/3 of the dough on the bottom of a cake springform pan (diameter 28 cm), knead in the remaining dough 1 tbsp. wheat flour, form into a roll, place as a rim on the dough bottom and press against the pan so that a 2-3 cm high rim is formed.
Prick the bottom a few times with a fork. Top/bottom heat: About 200 degrees (preheated) Hot air: About 180 degrees (preheated) Gas: About level 4 (preheated) Baking time: About 15 min
Loosen the base on the spot after baking, but cool on the springform base. Put the base on a cake plate, place the springform pan rim around it.
Topping: Whip the cream until stiff. Put cream powder in a wide-mouth mold, add water and stir well with a whisk for about 1/2 minute. Stir in yogurt and curd cheese, fold in portions at a time. Finally, fold in whipped cream in portions. Spread half of the cream evenly on the base, top with about 2/3 of the berries, mold remaining cream on top. Spread remaining berries evenly on top. Refrigerate the cake for 3 hours.
To decorate: Loosen edge of springform pan, spread apricot jam through a sieve, brush edge of cake with it, garnish with almond flakes.
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