Summary

Ingredients

For the dough:

• 250 g flour
• 1 pinch baking powder
• 125 g butter
• 1 egg (s)
• 3 tablespoon sugar
• 1 pinch (s) salt

For covering:

• 300 g wild berries, frozen
• 4 egg (s)
• 4 packs vanilla sugar
• 750 g low-fat quark
• 200 g crème fraîche
• 1 can coconut milk, approx. 400 g
• 100 g suar
• 3 tablespoon cornstarch

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Instructions

1. For the dough, cut the butter into small cubes, then quickly knead all the ingredients together and knead well. Roll out the dough on a floured surface and place in a buttered springform pan, pressing the edge on the side approx. 4 cm high. Chill the springform pan with the batter for at least an hour.
2. When buying the berries, make sure that they are free from sugar and other flavors. Unfortunately, some frozen berries are not deep-frozen to a neutral taste. Thaw the berries in a sieve and drain very well, use the juice for other purposes. You can also use frozen raspberries or frozen blueberries.
3. Separate the eggs. Beat the egg whites very stiff. Beat the egg yolks with sugar and vanilla sugar until creamy, then stir in the quark, crème fraîche, coconut milk and cornstarch - if you like, use a hand mixer. At the end fold in the stiff egg whites. Fold in the defrosted berries, distribute everything on the base.
4. Bake the cake at 175 degrees top / bottom heat for 70 minutes and allow to cool well before serving and slicing.
5. The characteristic of the cake is that it tastes better the next day and the day after that. If left cool, it lasts four to five days and tastes a little better every day.