Summary

Ingredients

For the dough:

• 125 g butter
• 50 grams sugar
• 200 g flour
• 2 tablespoon water

For the filling:

• 2 tablespoon raspberry jam
• 3 egg (s)
• 150 grams sugar
• 400 g quark
• 300 g puddin (cream custard)
• 1 packet vanilla pudding powder
• 300 g raspberries, frozen or fresh

For covering:

• 100 g chocolate, white
• 100 g quark
• 200 g cream
• Fat for the shape

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Instructions

1. Grease a 26-inch springform pan and chill.
2. Prepare the shortcrust pastry and line the mold with it so that an approx. 3.5 cm high edge is created. Chill for at least 30 minutes.
3. In the meantime, let the raspberries thaw in a colander.
4. Preheat the oven to 180 ° C top / bottom heat.
5. Beat the eggs with the sugar until thick and creamy, then stir in the quark, cream pudding and pudding powder. Spread the jam on the prepared dough on the bottom, pour the quark mixture on it, smooth it out and spread the raspberries on top. Bake in the preheated oven in the lower third of the oven for about 1 hour. Let cool completely in the tin on a wire rack.
6. For the topping, melt the chocolate and mix it with the quark. Whip the cream until stiff and fold in. Now take the cake out of the mold and spread the cream on it.
7. Keep in the fridge!
8. 300 Kcal per serving