Quark Cake with Raisins

Ingredients

• 220 g spelt flour type 1050
• 130 g coconut blossom sugar
• Salt
• 5 eggs
• 120 g butter
• 1 kg low-fat quark
• 1 Organic lemon
• 1 vanilla pod
• 40 g cornstarch
• 80 g raisins

Instructions

1. 1.

   For the base, combine flour, 50 g coconut blossom sugar, a pinch of salt, one egg and cut-up butter in a bowl. Knead quickly into a smooth shortbread dough. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Meanwhile, drain the quark well. Rinse the lemon hot, pat dry and grate the zest finely. Cut the lemon in half and squeeze out the juice. Split the vanilla pod lengthwise and scrape out the seeds.

3. 3.

   Separate the remaining eggs. Beat egg whites with a pinch of salt into stiff peaks. Whisk yolks and the remaining coconut blossom sugar with a hand mixer until creamy. Fold in quark, 1 tsp lemon zest, lemon juice, vanilla seeds, cornstarch and raisins. Gently fold in the meringue.

4. 4.

   Roll out the dough on a floured surface to about 30 cm diameter, place it in a greased springform pan and lift up the edges.

5. 5.

   Pour the quark mixture into the pan. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 50 minutes. Remove, let cool and release from the pan. Slice and serve.