Summary

Ingredients

• 180 g butter
• 180 g suar
• 1 pinch (s) salt
• 4 medium egg (s)
• 250 g flour
• 250 g couverture, white
• 600 g cream cheese
• 1 half vanilla pod (s)
• 100 g low-fat quark
• 1 tablespoon flour for processing
• 1 teaspoon fat for the mold
• 750 g raspberries
• 1 tablespoon sugar
• 1 tablespoon chocolate flakes
• 1 pack cake icing, light

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Instructions

1. Knead the butter with 80 g sugar, 1 pinch of salt, 1 egg and the flour to form a dough. Wrap in cling film and cool for 30 minutes.
2. Melt the couverture for the cheese mixture. Mix the cream cheese with the vanilla, the remaining sugar, a pinch of salt and quark until smooth. Mix in 3 eggs and the couverture.
3. Preheat the oven to 180 degrees (160 degrees convection), roll out the dough on a floured surface and place in the greased springform pan and form a high edge. Spread the cheese mixture on top. Bake the cake for 45 minutes, then let it rest for 15 minutes, then take it out and let it cool down.
4. Sort the raspberries and place them on the cake. Prepare the icing according to the instructions on the packet and distribute it on top. When it is set, decorate the cake with chocolate chips.