1. Sieve the flour into a bowl and make a well in the centre.

2. Mix the sugar, yeast and warm milk with a wooden spoon.

3. Leave to rise for 15 minutes.

4. add the butter and salt.

5. knead the dough well and leave to rest for a further 45 minutes, covered with a kitchen towel.

6. for the cream filling, mix the quark with the egg yolks, sugar and cornflour.

7. beat the egg whites until stiff and fold into the quark mixture with the sultanas.

8. knead the yeast dough well after the rising time, roll out on a baking tray, prick several times with a fork and spread with the quark mixture.

9. work the flour, butter, almonds and raw cane sugar into crumbles and sprinkle over the quark mixture.

10. bake the cake in an oven preheated to 200°C for 30 minutes until golden brown.

11. leave to rest in the switched-off oven for another 10 minutes.