Summary

Ingredients

• 125 g suar
• 3 egg (s)
• 250 g mascarpone
• 250 g low-fat quark
• 3 tablespoon semolina
• 0.5 ½ lemon (s), grated zest, untreated
• 1 packet custard powder, vanilla flavor
• 200 g raspberries, frozen
• 1 tablespoon flour
• 3 pieces rusk, á 8g, possibly coconut flavor
• 25 g desiccated coconut
• 80 g butter, melted
• 40 g suar

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Instructions

1. Put the frozen raspberries in a bowl (put some back in the freezer to decorate), dust with flour and let thaw for 15 minutes.
2. Mix the eggs and sugar with the whisk of the hand mixer until creamy.
3. Add the mascarpone, low-fat quark, semolina, pudding powder and grated lemon zest, stir everything well and carefully fold in the raspberries.
4. Fill the cheese mixture into a greased and floured springform pan, 20 cm, and smooth it out.
5. Bake in the preheated oven at 175 degrees top / bottom heat (not suitable for convection!) - for about 50 minutes. Chopstick test recommended!
6. Cover the cake with aluminum foil halfway through the baking time!
7. For the crumble, put the rusks in a freezer bag, close tightly and roughly mash with a rolling pin.
8. Melt the butter, add the rusk crumbs, desiccated coconut and sugar and mix everything well.
9. After a baking time of 20 minutes, distribute the streusel evenly on the cake and finish baking in about another 30 minutes.
10. Take the cake out of the oven, remove it from the springform pan with a knife and let it cool completely on a wire rack.
11. Take the remaining raspberries out of the freezer and allow to thaw before serving.
12. Sprinkle the surface of the cake with desiccated coconut and decorate with the raspberries.
13. Tip: serve with whipped cream!