Summary

Ingredients

• 200 g flour (type 405), possibly half whole rain
• 140 g suar
• 1 pinch (s) salt
• 2 egg (s) (size L)
• 100 g butter or mararine, cold
• 1 packet poppy seed baking (205 g)
• 1 lemon (organic)
• 250 g quark (20% fat)
• 200 g sour cream
• 1 packet pudding powder (cream or vanilla flavor) for cooking
• 150 g raspberries (frozen)

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Instructions

1. Separate the eggs. Make a kneading dough from the flour, 40 g sugar, salt, the egg yolks and the cold butter. Wrap in cling film and place in the refrigerator.
2. Wash off the lemon, rub the peel on the kitchen grater and collect it. With parchment paper over the grater, you don`t have to rinse so much later. Or use the zester. Squeeze out the juice.
3. Mix the remaining sugar, lemon zest, 2 teaspoons of lemon juice, quark, sour cream and custard powder into a smooth mixture.
4. Line a 24-inch springform pan with baking paper and line it with the cold, rolled-out kneading dough. Spread the poppy seed mixture on top. If you want, you can add some lemon zest here.
5. Beat the egg white until stiff and fold it carefully into the cheese mixture. Likewise the raspberries. Then spread the cheese mixture over the poppy seed mixture.
6. Bake in the preheated oven at 190 ° C (top / bottom heat) on the middle shelf for 45 - 50 minutes.