Cream Slice

INSTRUCTIONS

• 1
  First, preheat the oven to 180 °C and line a cake tin (Ø18 cm) with baking paper.
• 2
  Then start preparing the base. Place the oats into a food processor and grind them into flour. Transfer the oat flour into a medium-sized bowl. Add almond flour, honey, coconut oil, and 40 ml of water and work into a dough. Create a layer approximately 0.5 cm thick at the bottom of the cake tin from the dough. Smooth the layer with the bottom of a glass and place the filled cake tin in the oven for 10–15 minutes preheated to 180 °C.
• 3
  Meanwhile, prepare the pudding. Pour 400 ml of milk into a small pot, bring it to a boil over medium heat while stirring constantly, and add honey. Mix the remaining 200 ml of milk with 2 pudding powders in a bowl using a fork. Add this mixture to the pot with warm milk and honey, and heat over medium heat while stirring constantly until the pudding thickens.
• 4
  After baking, remove the base from the oven and pour the finished pudding over it. Then let the cake tin cool in the refrigerator for about 3 hours.
• 5
  Finally, prepare the cream. Place the quark, cream cheese, and honey into a medium-sized bowl. Whip everything into a smooth cream and spread it evenly over the pudding layer.
• 6
  Let the finished cream slice rest in the refrigerator for at least 2 hours and then serve.