Himbeerschecke
Simple Himbeerschecke with Quark-Oil dough and Sour Cream: Raspberries taste great and are also really healthy. They support the immune system.
Ingredients
- 1 Bio Lemon
- 200 g Flour
- 2 tsp Baking powder
- 125 g Granulated sugar
- Salt
- 100 ml Milk (1.5% fat) (plus 5 tbsp for the dough)
- 4 tbsp rapeseed oil
- 125 g low-fat quark
- 325 g Raspberries (frozen)
- 1 tbsp Cornstarch
- 175 g Sour cream
- 3 eggs
- Powder sugar (for garnish)
Instructions
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1.
Rinse the lemon with hot water, dry it with kitchen paper and zest it finely. Mix flour, baking powder, 50 g sugar, a pinch of salt and lemon zest in a bowl.
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2.
Add 5 tbsp milk, oil and low-fat quark and process with a hand mixer into a smooth dough.
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3.
Roll the dough out round on a floured surface (approx. 28 cm diameter). Place it in a springform pan (24 cm diameter), greased if necessary and dusted with flour, forming a 2 cm high edge.
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4.
Mix frozen raspberries and cornstarch and spread them on the dough.
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5.
Mix sour cream, remaining sugar, eggs and milk and pour over the berries. Bake the checke in a preheated oven at 180 °C (fan not recommended, gas: level 2-3) on the 2nd rack from the bottom for 30 minutes. Reduce heat to 150 °C (gas: level 1-2) and bake for another 25-30 minutes until the cream in the middle is firm. Let cool, dust with powdered sugar lukewarm and serve.
