Raspberry and quark layer cake

Ingredients for 1 servings:

• 150 g butter
• 300 g almonds, ground
• 120 g sugar
• 1 egg(s)
• 1 lemon(s), zest
• 1 packet of vanilla sugar
• Flour, as needed
• 750 g raspberries, frozen
• 570 g quark, 40%
• 340 g cream
• 9 sheets of gelatin
• 5 tbsp lemon juice
• 90 g sugar
• 1 pack of cream stiffener
• 250 g raspberries, frozen
• e.g. raspberries, fresh

Instructions

Working time approx. 1 hour; Rest time approx. 5 hours; Cooking/baking time approx. 30 minutes; Total time approx. 6 hours 30 minutes

from a springform pan, approx. 12 pieces

For the base, mix the butter with the sugar and then add the egg. Add the almonds, lemon zest, and vanilla sugar and mix. If the dough is very sticky, add a little more flour. Let the dough rest in the refrigerator for 1 hour. Preheat the oven to 175°C. Grease and flour a springform pan. Then roll out the dough and place it in the springform pan. Prick the base several times at even intervals with a fork. Bake the base on the middle rack until golden brown. The baking time varies depending on the oven, but is usually between 20 and 30 minutes. Let the base cool. For the cream, soak the gelatin leaves according to the package instructions. Purée 750g of berries in a tall container. Mix together the quark and sugar. Beat the cream with the cream stabilizer until stiff. Squeeze out the gelatin and dissolve it in warm lemon juice. Mix 1/3 of the gelatine with 1/3 of the quark and fold in 115g of the cream, let it rest briefly, and then spread it over the cooled base. Mix the remaining gelatine with the remaining quark and the raspberry puree, and fold in the remaining cream. Spread the cream on the cake and level it off. Chill the cake in the refrigerator for at least 2 hours so that the surface of the cake hardens and you get a nice fruit coating. For the fruit coating, puree 250g of raspberries and pass them through a sieve. Add a little more sugar to taste. Spread the raspberry puree on the cake and create a smooth coating. Return the cake to the refrigerator and chill for at least 2 more hours. It’s best to chill overnight, especially on warm days. The cake can then be left outside for longer periods. Decorate the cake with the fresh raspberries.