Raspberry quark cake

Ingredients for 1 servings:

• 300 g flour
• 1 packet of baking powder
• 200 g sugar
• 1 packet of vanilla sugar
• 4 eggs
• 60 g oil
• 4 tbsp water
• 3 jars of raspberries, 340 g each
• 2 packs of vanilla-flavored cake cream
• 500 g low-fat curd cheese
• 500 ml milk
• 4 tbsp cornstarch

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

for a 28 cm springform pan, without cream

Mix the sugar with the vanilla sugar and the flour with the baking powder. Add the eggs to the sugar mixture and beat until fluffy. Slowly mix the flour mixture into the sugar mixture, adding the oil and then the water. Pour the batter into a 28 cm springform pan and bake at 180°C fan-assisted oven (approx. 200°C top/bottom heat) on the middle rack for approx. 25-35 minutes. The exact time may vary depending on the oven. Then cut the cake base into two pieces. Pour the juice from one jar of raspberries into a saucepan and add the other two jars. Bring to a boil and thicken with the cornstarch. Spread the thickened raspberries on the cake base and place the second layer on top. In a large bowl, beat the vanilla cake cream powder with the milk for 2-3 minutes until creamy, then briefly mix in the quark. Spread all but 1/3 of the mixture over the base. Briefly mix the remaining raspberries with the remaining cream and spread it on the cake. If desired, you can garnish the cake with fresh raspberries. Refrigerate the cake for at least 1 hour before serving.