Fruity quark cake

Ingredients for 1 servings:

• 200 g flour
• 75 g sugar
• 75 g butter
• 1 egg(s)
• ½ pack of baking powder
• Fat for the mold
• 125 g butter
• 225 g sugar
• 2 packets of vanilla sugar
• 2 packets of vanilla pudding powder
• 4 eggs
• 1 kg quark
• 400 g sour cream
• 200 g sweet cream
• 1 lemon(s), zest and juice
• e.g. raspberries
• e.g. blueberries
• e.g. currants

Instructions

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

Preheat the oven to 180°C (top/bottom heat). For the base, combine the flour, sugar, butter, egg, and baking powder and spread into a greased springform pan, leaving a rim about 3 cm high. For the filling, first cream the butter, sugar, and vanilla pudding powder until creamy. Now add the eggs. Whisk the quark and sour cream until smooth and then add to the filling. Add the lemon juice and zest to taste. Finally, whip the cream until stiff and carefully fold in. Now pour a thin layer of the filling into the pan, then spread the currants evenly over it. Spread another slightly thicker layer of the quark mixture and scatter the raspberries on top. Pour the rest of the filling over the cake and smooth it down. Finally, carefully press the blueberries into the surface. Bake the cake in a hot oven on the middle rack for about 1 hour. Do the skewer test. Bake for a little longer if necessary.