Knead the ingredients for the dough, shape into a ball and wrap it in foil and let it rest for 1 hour in the refrigerator.
In the meantime, bring half of the raspberries to the boil with 2 tablespoons of water and simmer gently for 3 minutes. Cooling down. For the quark mixture, mix together the butter, sugar, egg yolks, quark and sour cream and the pudding powder and stir to a smooth mixture.
Beat the egg whites with a pinch of salt until stiff and fold into the quark mixture.
Grease an 18-inch springform pan and insert the dough - rolled out accordingly - and press firmly, pulling up the edges. Roll the remaining raspberries in flour and spread them on the base. Fill in the quark mass.
Put the cooked raspberries in 3 blobs on the mass and spread them with a spoon handle. Bake in a preheated oven at 160 degrees for about 60 minutes.