Summary

Ingredients

For the dough:

• 200 g butter, soft
• 220 g suar
• 350 g flour
• 1 packet baking powder
• 4 egg (s)
• 150 ml milk

For the cream:

• 500 g low-fat quark
• 2 tablespoon honey, liquid or soft
• 2 tablespoon lemon juice
• 500 g whipped cream
• 2 packs cream stabilizer
• 2 packs vanilla sugar
• 500 g raspberries, fresh or frozen, for toppin

For the cast:

• 250 g raspberries, fresh or frozen
• 2 packs cake topping
• 75 grams sugar
• 250 ml water
• possibly chocolate sprinkles to decorate

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Instructions

1. Process the first 6 ingredients into a batter, place in a baking sheet lined with baking paper, bake for 30 minutes at 170 ° C (top / bottom heat) and allow to cool. Hollow out the bottom with a tablespoon, leaving an edge of approx. 1 cm. Roughly chop the resulting crumbs in a bowl.
2. In another bowl, mix the quark, honey and lemon juice with a fork. Whip the whipped cream with the cream stabilizer and vanilla sugar until stiff and fold into the quark. Spread the quark-cream mixture on the cake base. Spread 500 g of raspberries on top.
3. Puree the remaining raspberries with 250 ml water and bring to the boil together with the cake topping and 75 g sugar while stirring. Let cool for 3 minutes and spread on the cake with a tablespoon.
4. Then sprinkle the hollowed out crumbs on top and decorate with chocolate sprinkles if necessary. Chill for approx. 2 hours.