John Myers
Ingredients for 1 servings:
- 250 g flour
- 130 g sugar
- 1 pinch of salt
- 150 g butter, cold, cut into small pieces
- 1 tbsp water, cold
- 2 m.-sized eggs
- 1 ½ packets of pudding powder (vanilla flavor)
- 500 ml milk
- 250 g sour cream
- 250 g quark
- 300 g raspberries
- 4 tbsp jam (raspberry jam)
- Fat for the mold
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes
Knead flour, 70g sugar, 1 pinch of salt, butter, 1 egg, and 1 tbsp cold water into a smooth dough. Press the dough into a greased 26cm springform pan, covering the bottom and creating a 4cm-high rim. Chill for 30 minutes. Make a pudding from the pudding mix, milk, and 60g sugar according to the package instructions. Place the pudding in a bowl over a bath of cold water and let it cool while stirring. Prick the dough with a fork and pre-bake at 200°C on the lowest rack for 15 minutes. Meanwhile, mix the pudding with the sour cream, quark, and 1 egg. Remove the cake from the oven and pour the quark mixture into the springform pan. Spread 2/3 of the raspberries on top and bake the cake at 170°C on the middle rack for 1 hour. Allow to cool completely, then distribute the remaining raspberries on the cake and drizzle with the mixed jam.
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