Italian raspberry quark cake

Ingredients for 1 servings:

• 200 g biscuit(s) (Petit Beurre Guetzli, alternatively Leibnitz butter biscuits)
• 100 g sugar
• 130 g butter, liquid
• 500 g ricotta
• 250 g mascarpone
• 2 packets of vanilla sugar (Bourbon vanilla)
• 85 g sugar
• 4 large eggs
• 2 tbsp lemon juice
• 250 g jam (raspberry)
• n. B. Raspberries for decoration
• Butter for the mold

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

For the base, grind the biscuits in a cutter or place them in a freezer bag and finely crumble with a rolling pin. Place them in a bowl with 100g of sugar and mix. Add the melted butter to the crumbs and mix everything well. Line the bottom of a 26cm springform pan with baking paper and butter the rim, then place the rim on the base. Spread the biscuit mixture on the base and press down firmly. For the topping, combine the ricotta with mascarpone, vanilla sugar, 85g sugar, and lemon juice in a bowl and mix. Then whisk the eggs well and fold in. Spread the mixture on the prepared biscuit base. Bake the quark cake in a preheated oven at 180°C (top/bottom heat: 160°C) on the second rack from the bottom for about 50 minutes. Remove from the oven and let cool. Warm the raspberry jam in a pan and pour it over the cake. Refrigerate for at least three hours before serving. Garnish with raspberries, if desired, before slicing.