Vanilla quark berry dream on wholemeal shortcrust pastry

Ingredients for 1 servings:

• 250 g wholemeal flour
• 125 g butter, soft
• 100 g sugar
• 2 tsp baking powder
• 1 egg(s)
• Fat for the mold
• 600 ml milk
• 500 g low-fat curd cheese
• 200 g cream cheese
• 150 g sugar
• 2 packets of vanilla pudding powder
• 500 g mixed berries, e.g. frozen
• 1 pack of cake glaze, red
• 2 tbsp sugar
• 250 ml water or red juice

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 45 minutes

extremely delicious and simple cake

For the shortcrust pastry, cream the butter, sugar, and egg with a hand mixer until creamy. Mix the flour with the baking powder and then knead into the butter-sugar mixture. Preheat the oven to 180°C. Mix the custard powder with 150g of the sugar. Bring the milk to a boil, stir in the custard powder, and let it cool. Stir the quark and cream cheese into the pudding. Grease a springform pan. Crumble 2/3 of the shortcrust pastry into the pan and press it into a smooth base with a tablespoon. Roll out the remaining shortcrust pastry and line the sides of the pan with it. Spread the quark and custard cream onto the shortcrust pastry and smooth it down. Distribute the berries on top. Bake at 180°C for 50-60 minutes. After 20 minutes, cover the cake with aluminum foil to prevent the berries from turning black. Let the cake cool. Only remove the springform pan after it has completely cooled. Mix the glaze with 2 tablespoons of sugar, then dissolve it in 250 ml of water or red juice and bring to a boil. Spread evenly over the cake. Refrigerate the cake overnight. Of course, it can be eaten fresh, but it tastes best after a night in the refrigerator.