Raspberry dream tart in a glass

Ingredients for 5 servings:

• 50 g flour
• ½ tsp, leveled baking powder
• 40 g margarine
• 50 g sugar, fine
• 1 m.-sized eggs
• 300 g raspberries, frozen
• some sugar to sweeten the raspberry mixture
• 250 g yogurt, low-fat 1.5%
• 250 g quark, as desired
• 100 ml whipped cream
• 1 sachet of agartine
• 1 bag of jelly, raspberry cake glaze

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Cooking/baking time approx. 25 minutes; Total time approx. 7 hours 25 minutes

for 5 glasses of 190-210 ml each

Cake base: Sift together the flour and baking powder. Cream together the margarine and sugar, then stir in the eggs. Then stir in the flour and baking powder. Divide the batter equally between the 5 glasses. Bake at 180°C fan oven for 25 minutes on the middle rack. Once the glasses have cooled, make the raspberry cream. Warm the thawed raspberries slightly. Purée with a hand blender and pass through a fine sieve. Add sugar to taste. Whip the whipped cream until stiff peaks form and refrigerate. Mix the quark and yogurt together. Stir the agartine into the raspberry mixture, bring to a boil, and cook for 2 minutes. Quickly stir this mixture into the quark and yogurt mixture. Then fold in the whipped cream and divide the raspberry mixture evenly between the glasses, leaving a border of about 1 cm around the rim. For the cake glaze: Make 1 sachet of raspberry jelly according to the instructions. Only when it has cooled completely (this is important) divide it between the glasses.