Ingredients
for
| For the dough: | |
|---|---|
| 125 g | Butter |
| 50 g | Sugar |
| 200 g | Flour |
| 2 tbsp | Water |
| For the filling: | |
|---|---|
| 2 tbsp | Raspberry jam |
| 3 | Egg(s) |
| 150 g | Sugar |
| 400 g | Quark |
| 300 g | Pudding (cream vanilla pudding) |
| 1 pack. | Vanilla pudding powder |
| 300 g | Raspberries, frozen or fresh |
| For the topping: | |
|---|---|
| 100 g | Chocolate, white |
| 100 g | Quark |
| 200 g | Cream |
| Grease for the shape | |
Preparation
Working time: approx. 45 minutes Cooking/baking time approx. 1 hour Total time approx. 1 hour 45 minutes
Grease a 26 cm springform pan and chill.
Prepare the shortcrust pastry and line the pan with it to create a border about 3.5 cm high. Chill for at least 30 minutes.
In the meantime, defrost the raspberries in a sieve.
Preheat the oven to 180°C top/bottom heat.
Beat the eggs with the sugar until thick and creamy, then stir in the quark, cream pudding and pudding powder. Spread the jam on the prepared dough on the bottom, put the curd mixture on top, smooth it out and spread the raspberries on top. Bake in the preheated oven in the lower third of the oven for about 1 hour. Allow to cool completely in the tin on a wire rack.
For the topping, melt the chocolate and mix with the quark. Whip the cream until stiff and fold in. Now take the cake out of the pan and brush with the cream.
Store in the fridge!Per serving 300 kcal