I measured the ingredients for this cake with a 250 ml glass. For ease of use, I use these measurements. Baking dish 20 x 30 cm.
Wash the berries and cut them into halves.
Dissolve the butter, add three-quarters of a Cup of sugar, eggs, and salt. Beat with a whisk.
Sift the flour with baking powder, add to the liquid ingredients, and mix. Add the almond flour, mix, and make a crumb. One-quarter of the crumbs set aside for sprinkling. If there is no almond flour, you can use small coconut shavings.
The form is covered with baking paper, the rest of the dough is placed in the form, spread on the bottom.
Add the remaining sugar, vanilla extract or vanilla sugar to the curd and mix. Cottage cheese should not be dry, I took cottage cheese in boxes. If your cottage cheese is thick, add one egg or a couple of spoons of sour cream to have a creamy consistency. Try it on sugar, you may need to sweeten it. Spread the curd on the dough.
Spread the strawberries on top.
Spread the sprinkles on the strawberries and add the almond petals if desired.
Bake in a preheated oven at 180 degrees for about 35-40 minutes.
Like all cottage cheese pies, it tastes better chilled.