Almond Topping Cake

Dough: Grease the cake springform pan with butter (1). Wrap the amaretti and the cookies in a tea towel and crumble finely with a pastry roller. Knead the crumbs and butter together. Spread evenly in the mold, pressing up at the edges. Cover and let cool for 15 minutes.

Preheat electric stove to 175 degrees.

Filling: For the filling, squeeze the curd cheese in portions with a tea towel. The quantity weighs then still about one kilogram (with 1225 g initial weight). Beat the eggs and sugar until creamy, fold in the squeezed curd cheese and the remaining ingredients, spread evenly on the dough. Bake in the oven for one hour (gas: level 2).

Remove the cake, stand in about 5 min. Return to the stove and bake repeatedly for 15 to 20 min. Cool on a cooling rack.

Decoration: To decorate, toast the flaked almonds with the sugar (1) in a non-stick frying pan until golden brown and caramelized. Spread evenly over the cake while hot.

Stir the remaining sugar (2) in a small stainless steel saucepan with 3 tablespoons water, 100 sugar at a time, over low heat. Bring to a boil over high heat until the water evaporates. The caramel will turn a leisurely light brown and then darken. When it has a dark golden color, remove the saucepan from the stove. Cool caramel a tiny bit until it is chewy but not yet set. Dip a fork in it, pull it up, quickly run the thread that forms over the ku

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