Berry Ricotta Cake

Ingredients for 1 servings:

• 500 g low-fat curd cheese
• 500 g ricotta
• 6 eggs
• 200 g sugar
• 4 tbsp, leveled cornstarch
• 1 tbsp lemon peel, untreated, grated
• 1 tbsp butter, softened for the mold
• 50 g desiccated coconut
• 100 g raspberries, fresh or frozen
• 100 g blueberries, fresh or frozen
• 4 tbsp powdered sugar
• 1 pinch of salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Preheat the oven to 175°C. Using a whisk or electric mixer, combine the quark, ricotta, eggs, sugar, cornstarch, lemon zest, and a pinch of salt until smooth. Line the bottom of a 26 cm springform pan with baking paper. Grease the sides and bottom with butter and sprinkle with desiccated coconut, discarding any remaining coconut. Pour the quark and ricotta mixture into the springform pan. Wash the berries and scatter them over the mixture. Reserve a few berries for decoration. Bake in the oven on the bottom rack for about 45-50 minutes. Let cool in the pan. Then top with the remaining berries and dust with powdered sugar.