Quark Crumble Cake with Raspberries

by Editorial Staff

Summary

Prep Time	25 mins
Cook Time	1 hr
Total Time	1 hr 25 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

For the dough, use 200 g butter with the flour and 150 g sugar to make crumble. Spread two thirds of the crumble in a prepared springform pan (Ø 26 cm) and press on with your fingers.
For the filling, beat 125 g butter with 125 g sugar until frothy. Gradually add the eggs. Stir in low-fat quark, lemon juice and pudding powder. Put the filling on the dough base and distribute the raspberries on the quark cream, press in a little. Then spread the remaining crumble on the cream.
Bake in a hot oven at 175 ° C for about 60 minutes until the crumble is golden brown.
Tip: The cake can be prepared with both frozen and fresh fruit. Blueberries instead of raspberries also taste great.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.