Light raspberry quark cream cake

Ingredients for 1 servings:

• 4 eggs
• 125 g flour
• 125 g sugar
• 100 ml milk
• 1 packet of vanilla sugar
• ½ pack of baking powder
• 500 g raspberries (frozen)
• 500 g low-fat curd cheese
• 250 g cream cheese
• 40 g sugar
• 200 ml milk
• 2 packs of cream powder (paradise cream vanilla)

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours

Thaw the raspberries at room temperature or microwave on low power. Drain the water. Separate the eggs. Beat the egg whites until creamy, but not stiff, and refrigerate. Preheat the oven to 200°C (top/bottom heat). Mix the egg yolks, flour, sugar, milk, vanilla sugar, and baking powder. Fold in the egg whites. Pour the mixture into a 26cm springform pan and shake the pan to ensure the batter is evenly distributed. Bake for 15-20 minutes. It’s best to do a skewer test after 15 minutes to prevent the cake from becoming too dry. Let the base cool. For the topping, beat all ingredients except the raspberries for 3 minutes on high until creamy. Cut the cooled base in half. Carefully lift off the top section and set aside. Return the bottom section of the base to the springform pan and replace the springform pan rim. Spread half of the cream on the base and scatter half of the raspberries on top. Then place the second layer on top and spread the remaining cream over the cake. Finally, scatter the remaining raspberries over the cake. Refrigerate until ready to serve.