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.
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