Put the quark, eggs, 2 packs of pudding powder and natural yoghurt in a bowl and stir until creamy. Add a little sweetener to taste, depending on your taste.
Divide the mixture evenly between 2 bowls. Put a handful of raspberries aside for decoration and puree the remaining raspberries in a container with a blender.
Put the pureed raspberries with the rest of the custard powder and a few drops of Flavdrops in one of the two bowls and stir until creamy.
Spray or grease the 26 springform pan with some baking spray. Pour in a decent dollop of the vanilla mixture, then add a dollop of the raspberry mixture. Repeat this alternately until everything is used up. Finally, distribute the remaining raspberries on the dough.
Bake in the preheated oven at 175 ° C top / bottom heat for approx. 25 minutes on the middle rack. Then bake for another 25 - 30 minutes at 150 ° C top / bottom heat.
Let the cake cool in the pan overnight in the refrigerator.
If you cut the cake in eight, each piece has the following nutritional values: Approx. 212.5 Kcal, 5.75 g fat, 16.5 g Kh, 22.75 g protein.
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