Summary

Ingredients

For the sprinkles:

• 300 grams flour
• 150 grams sugar
• 1 packet vanilla sugar
• 1 egg yolk
• 175 g butter, cold

For the filling:

• 125 g butter, soft
• 150 grams sugar
• 1 packet vanilla sugar
• 4 egg (s)
• 750 g low-fat quark
• 100 g whipped cream
• 1 packet vanilla pudding powder

For the dough:

• 250 g butter, soft
• 250 grams sugar
• 1 pinch (s) salt
• 4 egg (s)
• 400 g flour
• 3 teaspoons, leveled baking powder

Also:

• 1 kg raspberries
• some sugar to tax
• Fat, and flour for the mold

Print Recipe Pin Recipe

Instructions

1. Streusel:
2. Knead 300 g of flour, 150 g of sugar, 1 packet of vanilla sugar, the egg yolk, a pinch of salt and 175 g of cold butter (in flakes) into crumble and chill.
3. Filling:
4. Mix 125 g soft butter, 150 g sugar and 1 packet of vanilla sugar until creamy. Then gradually add 4 eggs, stirring constantly. Finally stir in the quark, cream and pudding powder. To avoid lumps, the powder can first be stirred into the cream with a spoon.
5. Batter:
6. Mix 250 g soft butter, 250 g sugar and a pinch of salt until creamy. Stir in 4 eggs one after the other. Mix 400 g flour with the baking powder and stir in.
7. Grease the baking sheet and dust it with flour, spread the batter on it and cover with the raspberries. Then smooth the curd mixture on top and spread the crumble over it. The cake is baked on the middle rack at 200 ° C (or 175 ° fan oven) for 40 minutes. Sprinkle some sugar on the hot cake so that it caramelizes.
8. Tip:
9. Of course, you can also use other fruits depending on your taste.