Raspberry and cream cheese cake

Ingredients for 1 servings:

• 250 g flour
• 270 g sugar
• 1 packet of vanilla sugar
• 1 egg(s)
• 125 g butter, cold
• 8 sheets of white gelatin
• 500 g low-fat curd cheese
• 2 lemons, juice
• 1 jar jelly (raspberry), approx. 350 ml, must not be too liquid
• 600 g whipped cream
• Powdered sugar, for dusting

Instructions

Working time approx. 1 hour; Rest time approx. 10 hours; Cooking/baking time approx. 30 minutes; Total time approx. 11 hours 30 minutes

a fruity, fresh recipe, a cake that is not too sweet!

Grease a 26 cm springform pan only on the base and up to 1 cm high, then dust with flour. Preheat the oven to 175°C fan/convection oven. Combine the flour, 70 g sugar, vanilla sugar, the egg, and butter with a dough hook, then knead by hand until smooth. Chill half of the dough in the refrigerator. Roll out the other half into a circle. This is best done between two cut-open freezer bags or cling film, as the dough is very sticky. When the dough is roughly the size of the pan, turn it out into the pan. Press the dough to the edge and prick it several times with a fork. Bake for 5-10 minutes. Let it cool, then place it on a cake plate. Do the same with the second half of the dough. While still hot, cut into 12 equal-sized cake slices and let it cool. Soak the gelatin in cold water. Mix the quark, lemon juice, and 200 g sugar. Squeeze out the gelatine and dissolve it in a saucepan over low heat. Mix it with a few tablespoons of the quark mixture and then fold it into the remaining quark mixture. Refrigerate for about 10 minutes until it starts to set. Whip 200g of cream until stiff and fold it in. Place the springform pan or a cake ring around the base on the cake plate. Spread the raspberry jelly on top, leaving only 2 tablespoons left. Spread the cream on the base and refrigerate the cake for at least 10 hours. Remove the cake ring and place the 12 slices of the second layer on top, dusting with icing sugar. Whip the remaining cream until stiff, fill a piping bag with a star nozzle and pipe little tufts onto the cake slices. Decorate with the remaining raspberry jelly.