Quark crumble cake with raspberries

Ingredients for 1 servings:

• 600 g spelt flour
• 300 g raw cane sugar
• 400 g butter
• 2 packets of vanilla sugar
• 2 pinches of salt
• 500 ml cream
• 1 kg quark
• 200 g raw cane sugar
• 4 eggs
• 80 g cornstarch
• 2 packets of vanilla sugar
• 2 tbsp lemon juice
• e.g. fresh raspberries for topping

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 35 minutes

Favorite cake

Combine the crumble ingredients in a bowl with a dough hook. Place about 2/3 of the crumble on a baking sheet lined with baking paper and press down. For the filling, mix all ingredients, except the raspberries, until smooth and spread over the crumble base. Add the raspberries to the quark mixture. Sprinkle the remaining crumble on top. Bake in a preheated oven at 180°C (top/bottom heat) for approximately 50-60 minutes. Tip: You can also omit the raspberries or replace them with rhubarb, strawberries, apples, or similar. Makes approximately 12 pieces.