Summary

Ingredients

For the dough:

• 200 g mararine
• 200 g suar
• 5 egg (s)
• 1 packet vanilla sugar
• 200 g flour
• 1 packet baking powder

For the cream:

• 400 ml whipped cream
• 2 packs vanilla sugar
• 150 g yourt, cream
• 500 g quark
• 20 g elatin powder
• 250 g raspberries, frozen + a few raspberries for decoration
• 100 g suar
• 30 ml water, warm (approx. 5 tablespoon)

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Instructions

1. Beat the sugar, vanilla sugar, margarine and eggs until frothy. Sift the flour and baking powder and stir in. Bake in a greased springform pan at 200 ° C for 20 minutes. Then leave to stand in the switched-off oven for another 10 minutes.
2. When the cake has cooled down a bit, divide it into 3 bases.
3. Beat the whipped cream with the vanilla sugar until stiff. Put the whipped cream in the refrigerator. Heat the raspberries with the water in a saucepan and then add the gelatine. Then put this in the cold for a moment. In the meantime, stir the sugar with the yoghurt and quark to a cream and then mix this with the cooled raspberry mixture. To decorate the cake, put a little of the cream aside and slowly stir the rest of the cream into the raspberry curd mixture.
4. Divide the cream into 3 parts, one part of which should be slightly larger than the other two, as it will then be spread on and around the cake last. The cream is still a bit soft, but then hardens in the refrigerator. Spread part of the cream on the first cake base, place the second cake base on top and coat it with the cream as well, then put the last cake base on top. Now the entire cake is completely coated with the larger part of the cream, including the sides. If desired, the cake can be decorated with cream, raspberries or chocolate sprinkles and must be in the refrigerator for about 2-3 hours.
5. Tip: Depending on your taste, you can also add pieces of raspberry between the individual bases.