Work 200 g flour, 80 g butter, 70 g sugar, 1 egg and baking powder into a smooth dough. Put the batter in a greased springform pan. Then mix the last egg, 200 g sugar, quark, oil, vanilla sugar, pudding powder, lemon juice and milk with the mixer.
Process 100 g butter, 100 g sugar and 150 g flour into crumble. Spread the raspberry jam evenly on the dough base. Place the quark mixture on top, then place the raspberries on the mixture and cover with the sprinkles.