Refined quark cake with currants, raspberries and blueberries

Ingredients for 1 servings:

• 200 g wheat flour
• 75 g sugar
• 75 g butter
• ½ pack of baking powder
• 1 m.-sized egg(s)
• Fat for the mold
• 125 g butter
• 225 g sugar
• 2 packets of Bourbon vanilla sugar
• 2 packets of vanilla pudding powder
• 4 m.-sized eggs
• 1 kg low-fat curd cheese
• 400 g sour cream
• 200 g sweet cream
• 1 m.-sized organic lemon(s), juice and zest
• 1 bowl of raspberries
• 1 handful of blueberries
• 6 currant bunch(s)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

For the dough, beat the sugar, butter, and egg with a mixer (whisk). Then, using the dough hook, knead in the wheat flour mixed with the baking powder. Mix everything until you have a smooth dough. Thoroughly grease a 28 cm springform pan. Pour the dough into the pan and press up one edge. For the quark filling, put the sour cream, quark, butter, vanilla sugar, sugar, and eggs in a mixing bowl and beat briefly with the whisk of a mixer. Then stir in the custard powder, lemon zest, and lemon juice. Strip the currants from the stalks, carefully wash them with the raspberries, let them drain, and very carefully fold them into the quark mixture. Finally, whip the cream until stiff peaks form and fold in. Pour the mixture onto the dough in the springform pan. Arrange the blueberries on top and press them lightly into the quark mixture. Place the springform pan in the preheated oven and bake the cake at 200°C (top/bottom heat) for about 60 minutes until golden brown. After baking, remove the pan from the oven and let the cake cool completely on a wire rack.