Forest Berry Cake

Ingredients

• 150 g flour
• 3 tbsp sugar
• 1 Tbsp vanilla sugar
• 80 g Butter
• 4 eggs
• 300 g quark
• 75 g sugar
• 2 tbsp lemon juice
• 300 g ricotta
• 40 g starch
• 1 tsp Baking powder
• 3 tbsp sponge cake crumbs
• 300 g fresh berries (e.g. strawberries, raspberries and blueberries)
• 2 tbsp powdered sugar (for dusting)

Instructions

1. 1.

   Sift the flour onto a work surface and mix with the sugar and vanilla sugar. Cut the cold butter into small pieces, spread them over the flour mixture, then cut through all ingredients with a knife to create fine dough crumbs. Quickly knead the dough by hand. Press the dough into a springform pan, shaping a 1–2 cm high edge.

2. 2.

   Cover the pan with foil and chill for about 30 minutes. Preheat the oven to 180 °C (fan). Separate the eggs; beat the whites until stiff peaks form. Mix the quark with sugar, yolks and lemon juice. Break in the ricotta and stir in. Combine the starch with baking powder and fold into the mixture. Gently fold in the beaten egg whites.

3. 3.

   Spread the quark mixture over the shortcrust base and bake in the preheated oven for 30 minutes. While the cake bakes, wash, dry and pat the berries. Remove the cake from the oven, sprinkle with crumbs and berries, then bake for another 25–30 minutes (check with a toothpick). Let cool, release from the pan, dust with powdered sugar and serve.