Summary

Ingredients

• 200 g biscuit (s) (Petit Beurre biscuits, alternatively Leibnitz shortbread biscuits)
• 100 g suar
• 130 g butter, liquid
• 500 g ricotta
• 250 g mascarpone
• 2 packs vanilla sugar (Bourbon vanilla)
• 85 grams sugar
• 4 large egg (s)
• 2 tablespoon lemon juice
• 250 g jam (raspberry)
• Raspberries for decoration
• Butter for the mold

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Instructions

1. For the bottom, grind the biscuits in a cutter - or put them in a freezer bag and crumble them finely with a rolling pin. Place in a bowl with 100g sugar and mix. Add the melted butter to the crumbs and mix everything well. Line the bottom of a 26 cm diameter springform pan with baking paper and butter the edge, place the edge on the bottom. Put the biscuit mixture on the base and press down very well.
2. For the topping, put the ricotta with mascarpone, vanilla sugar, 85 g sugar and lemon juice in a bowl and stir. Then whisk the eggs well and beat in. Spread the mixture on the prepared biscuit base.
3. Bake the quark cake in the preheated oven at 180 ° C top / bottom heat (hot air: 160 ° C) on the second rack from the bottom for about 50 minutes. Take out and let cool.
4. Heat the raspberry jam in a pan and pour over the cake. Chill for at least three hours before serving.
5. Before slicing, decorate with raspberries as desired.