Cream Cheese Cake with Berries

Ingredients

• 400 g flour
• 250 g butter
• 4 eggs
• 150 ml milk
• 2 tsp Baking powder
• 1 pinch salt
• butter (for the baking sheet)
• flour (for the baking sheet)
• 8 sheets gelatin
• 40 ml maraschino liqueur
• 250 g sour cream
• 200 g quark
• 200 g yogurt
• 200 ml whipping cream
• 100 g powdered sugar
• 1 lemon (juice and zest)
• 1 kg mixed berries (blackberries, gooseberries, blueberries)
• 2 packets clear gelatin set

Instructions

1. 1.

   Preheat the oven to 180°C. Grease a baking sheet (40x30 cm) with butter and dust with flour.

2. 2.

   For the dough, beat the room‑temperature butter until fluffy. Alternately fold in sugar and eggs, then add salt. Gradually whisk in the baking powder, flour, and milk, stirring briskly until a smooth, spreadable batter forms. Spread it on the sheet and level the surface. Bake for 35–40 minutes until golden brown. Remove from the oven and let cool.

3. 3.

   For the topping, soak the gelatin sheets in cold water. Squeeze out excess liquid and warm with maraschino liqueur in a saucepan until melted. Mix the sour cream, quark, yogurt, powdered sugar, lemon juice, and zest until smooth. Stir in 2 tbsp of the gelatin mixture and blend quickly into the cream. Fold in the stiffly whipped cream and spread this layer over the cooled cake base, smoothing the top. Wash, dry, and pat the berries, then scatter them over the cake. Prepare the clear gelatin set according to package instructions and pour it over the berries. Chill for at least 3 hours before slicing and serving.