Quark crumble cake with raspberries

Ingredients for 1 servings:

• 325 g butter or margarine
• 300 g flour
• 275 g sugar
• 3 eggs
• 1 packet of vanilla pudding powder
• 3 tbsp lemon juice
• 500 g low-fat curd cheese
• 200 g raspberries

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

For the pastry, combine 200g butter with the flour and 150g sugar to make crumbles. Spread two-thirds of the crumbles into a prepared springform pan (Ø 26cm) and press them down with your fingers. For the filling, beat 125g butter with 125g sugar until light and fluffy. Gradually add the eggs. Stir in the low-fat quark, lemon juice, and custard powder. Pour the filling onto the pastry base and spread the raspberries over the quark cream, pressing them in slightly. Then spread the remaining crumbles over the cream. Bake in a hot oven at 175°C for about 60 minutes, until the crumbles are golden brown. Tip: This cake can be made with either frozen or fresh fruit. Blueberries instead of raspberries also taste great.