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Raspberry-quark cake

updated

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Ingredients for 1 servings:

  • 350 g flour
  • 180 g butter
  • 370 g sugar
  • 2 eggs
  • ½ lemon(s), juice
  • 1 tbsp baking powder
  • 500 g quark
  • 125 ml oil
  • 1 pack of pudding powder, vanilla
  • 250 g milk
  • 150 g jam (raspberry)
  • 250 g raspberries

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 50 minutes

Combine 200g flour, 80g butter, 70g sugar, 1 egg, and baking powder to form a smooth dough. Pour the dough into a greased springform pan. Then, using a mixer, combine the remaining egg, 200g sugar, the quark, oil, vanilla sugar, pudding powder, lemon juice, and milk. Combine 100g butter, 100g sugar, and 150g flour to form crumbles. Spread the raspberry jam evenly over the dough base. Spread the quark mixture on top, then arrange the raspberries on top and cover with the crumbles. Bake at 175°C (fan oven) for approximately 70 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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