Process the flour with the butter, an egg and 125 g sugar first with the hand mixer and then with your hands into a smooth dough. Grease the drip pan (this is the black tray that is always included in the oven) and place the dough on it and roll it out thinly. Chill the tray for about 1 hour. Preheat the oven to 175 ° C top / bottom heat or 150 ° C circulating air. Put in the baking sheet with the dough and prebake for about 10 minutes on the middle rack.
In the meantime you can put the jam in a saucepan and let it boil on the stove. Then strain the jam through a sieve. Thinly rub the peel from half of the organic lemon. Then cut the lemon in half and squeeze out the lemon juice. Put 100 g of the soft butter together with 200 g of sugar in a bowl and stir until creamy using the hand mixer. Then add the quark, sour cream, vanilla sugar, semolina, lemon juice and zest gradually and fold in. Now add the 6 eggs one after the other and stir in.
Take the tray out of the oven and pour half of the quark cream onto the shortcrust pastry and distribute evenly. Now generously pour half of the raspberry jam onto the quark mixture with a spoon and swirl with a fork. Then repeat the process with the other half of the cream and the jam and put the tray back in the oven and bake on the lower rack at the same temperature for 40 - 50 minutes. Take the tray out of the oven, allow to cool on a wire rack and serve.
Ingredients
Print Recipe
Pin Recipe