Lemon Quark Cake with Fruit

Ingredients

• 0.5 packet vanilla pudding (for 1/2 l milk)
• 0.25 l milk
• 2 tbsp sugar
• 200 g strawberries
• 100 g blueberries
• 100 g raspberries
• 0.25 l lemon juice
• 1 tbsp powdered sugar
• 1 packet clear gelatin
• 0.5 untreated lemon (zest)
• butter (for the pan)
• 120 g softened butter
• 100 g sugar
• 1 packet vanilla sugar
• 0.5 tsp grated lemon zest
• 1 pinch salt
• 2 Eggs
• 100 g quark
• 1 tsp Baking powder
• 250 g flour
• 50 ml mineral water

Instructions

1. 1.

   Grease the cake tin with butter and line it with crumbs. Preheat the oven to 160°C (320°F) fan or conventional heat. Cream the butter, then fold in sugar, vanilla sugar, lemon zest and salt. Beat in the eggs one at a time, followed by the quark. Mix in the flour combined with baking powder and 50 ml mineral water, folding until smooth. The dough should be supple and easy to spread; if too thick add a little more water or flour. Pour the batter into the prepared tin and bake for about 40 minutes. Let it cool in the tin. Whisk the pudding powder with 2 tbsp milk. In a saucepan bring the remaining milk and sugar to a boil, then slowly pour in the pudding mixture while whisking. Bring to a gentle boil again, remove from heat and allow to cool. Stir occasionally with a whisk and spread the cooled pudding over the cake. Wash and trim the berries; halve or quarter strawberries and combine all berries on top of the cake. Mix lemon juice with powdered sugar and gelatin, bring to a boil in a saucepan and pour over the berries. Let the tartage cool and remove the ring. Sprinkle with lemon zest and serve cut into pieces.