Quark cake with raspberry crunchy topping

Ingredients for 1 servings:

• 7 tbsp oat flakes
• 2 tbsp nuts, ground
• 250 g low-fat curd cheese
• 2 tsp honey
• 1 tsp baking powder
• 1 shot of water
• 1 handful of raspberries
• 1 handful of muesli (chocolate crunchy)

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

without added sugar

Preheat the oven to 200 degrees Celsius (top/bottom heat). Mix together the oats, ground nuts, low-fat quark, honey, and baking powder. Add a splash of water and stir again. Add more water to achieve the desired consistency. If you’re using a Bundt pan like I did, sprinkle the pan with the chocolate crunchy, top with a layer of raspberries, and then pour the batter over it. If you’re using a different pan, pour the batter into the pan first, then the raspberries, and then the crunchy. Smooth the batter and bake the cake for at least 25 minutes at 200 degrees Celsius (400 degrees Fahrenheit). It tastes great both hot and cold.