Raspberry cake like Lillifee cake

Ingredients for 1 servings:

• 125 g flour
• 62 ½ g margarine
• 1 pinch of salt
• 1 egg yolk
• 1 tbsp water
• Fat, for the shape
• 400 ml cream
• 1 bag(s) of ready-made mix (Quarkfein Vanilla)
• 150 g raspberries, frozen
• Sprinkles, colorful

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

without gelatin

This recipe is designed for a “bake half” pan. For a 26 cm springform pan, simply double the instructions. Grease the springform pan. Mix the dough ingredients with a dough hook. If necessary, knead by hand until it forms a smooth ball. Spread evenly on the bottom of the springform pan using your fingers or a rolling pin. Bake at 180°C (convection oven) for about 20 minutes, until the edges are light brown. Remove from the oven and let cool. If necessary, defrost the raspberries in the microwave and puree them with a hand blender. Press the mixture through a sieve to remove the seeds. Refrigerate the puree. Whip the cream for 5 seconds, then stir in the quark flour and whisk until stiff peaks form. Fold in the raspberry puree. Pour the cream onto the base and smooth it down. Decorate with sprinkles. Once the cream has set (you may need to refrigerate it for another 30 minutes), run a knife around the edge of the springform pan and then carefully remove it.