Raspberry cheesecake

Ingredients for 1 servings:

• 125 g flour
• 3 tsp baking powder
• 170 g sugar
• 1 packet of vanilla sugar
• 170 g butter
• 4 eggs
• 500 g raspberries
• 7 sheets of red gelatin
• 400 g whipped cream
• 1 pack of Sahnefest
• 500 g low-fat curd cheese
• 250 g cream cheese (40%)
• 1 lemon(s), juice
• 150 g sugar
• 1 packet of vanilla sugar
• Cake decoration (wafer flowers and leaves)

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 15 minutes

Summer cake

Preheat the oven to 160 degrees Celsius (convection oven). Mix the flour and baking powder in a bowl. Add the remaining dough ingredients and mix everything into a smooth dough. Smooth the dough into the springform pan. Place the pan on a rack in the lower third of the oven and bake the cake base for about 30 minutes. Remove the springform pan rim and let the base cool. Place the base on a cake plate and place a cake ring around it. Prepare the raspberries. Soak the gelatin in cold water for 5 minutes and let it swell. Whip the cream with Sahnefest until stiff peaks form. Mix the quark with lemon juice, sugar, and vanilla sugar. Dissolve the gelatin in the microwave (1 minute, 600 watts). First, stir in 4 tablespoons of the quark mixture, then stir this into the remaining quark mixture. Fold in the cream. Spread one-third of the filling evenly over the base. Then spread half of the raspberries on top. Add some more filling and scatter the remaining raspberries on top. Now spread the remaining filling on top and smooth it down. Chill the cake for 3 hours. Then remove the cake ring and decorate the cake with wafer flowers and leaves.