Summary

Ingredients

For the dough:

• 200 g flour
• 50 grams sugar
• 125 g butter, cold, cut into pieces

For the filling:

• 150 grams sugar
• 700 g low-fat quark
• 3 egg (s)
• 1 packet vanilla pudding powder
• 2 tablespoon raspberry jam
• 1 tablespoon raspberry spirit
• 300 g raspberries, frozen
• 100 g chocolate, white
• 125 g low-fat quark
• 200 ml whipped cream

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Instructions

1. Knead the dough ingredients with 2 tablespoons of water and roll out. Line the springform pan (24 cm Ø) with it, refrigerate for 30 minutes.
2. For the filling, beat the eggs and sugar until light cream. Stir in the quark and pudding powder.
3. Stir the jam and raspberry brandy until smooth, spread on the pastry base.
4. Pour the quark and egg cream on top, swirl to distribute evenly.
5. Spread the frozen raspberries on top. Bake the cake in a hot oven at 180 degrees (convection 160 degrees) for about 1 hour. Let cool down.
6. Melt the chocolate in a warm water bath. Let cool down a little, mix with quark. Whip the cream until stiff, fold in. Spread on top of the cake.