Raspberry cake with quark cream filling

Ingredients for 1 servings:

• 200 g butter, soft
• 220 g sugar
• 350 g flour
• 1 packet of baking powder
• 4 eggs
• 150 ml milk
• 500 g low-fat curd cheese
• 2 tbsp honey, liquid or soft
• 2 tbsp lemon juice
• 500 g whipped cream
• 2 packs of cream stiffener
• 2 packets of vanilla sugar
• 500 g raspberries, fresh or frozen, for topping
• 250 g raspberries, fresh or frozen
• 2 packs of cake glaze
• 75 g sugar
• 250 ml water
• possibly chocolate sprinkles for decoration

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours

for 12 pieces

Mix the first 6 ingredients into a batter, pour into a baking tray lined with baking paper, bake for 30 minutes at 170°C (top/bottom heat), and let cool. Use a tablespoon to scoop out the base, leaving a border of about 1 cm. Roughly chop the crumbs in a bowl. In another bowl, mix the quark, honey, and lemon juice with a fork. Whip the cream with the cream stiffener and vanilla sugar until stiff, then fold into the quark. Spread the quark-cream mixture on the cake base. Spread 500g raspberries on top. Purée the remaining raspberries with 250ml water and bring to a boil in a saucepan along with the glaze and 75g sugar, stirring constantly. Let cool for 3 minutes, then spread over the cake with a tablespoon. Sprinkle the scooped crumbs on top and decorate with chocolate sprinkles, if desired. Refrigerate for about 2 hours.