Raspberry quark cake without baking

Ingredients for 1 servings:

• 200 ml cream
• 1 pack of cream stiffener
• 1 packet of vanilla sugar
• 3 tbsp, heaped powdered sugar
• 500 g cream cheese, alternatively low-fat quark
• 1 cake base or Viennese base
• 200 g raspberry jam
• 300 g raspberries, fresh
• 1 pack of cake glaze, clear
• 250 g water or fruit juice of your choice, approx.
• some sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

quick summer cake

Whip the cream with cream stiffener and vanilla sugar until stiff. Sift the powdered sugar into the quark and mix. Fold the cream into the quark mixture. Place a cake ring around the cake base and spread with 150g of raspberry jam. Spread the quark mixture on top and press the raspberries lightly into the quark. Pass the remaining 50g of raspberry jam through a sieve. Mix the glaze with water or fruit juice and sugar according to the instructions and add the jam. Heat and spread over the raspberries. Refrigerate the cake for at least 4 hours, preferably overnight.