Quark Cake with Raspberries

Ingredients

• 180 g whole wheat flour
• 1 pinch salt
• 1 tsp cinnamon
• 180 g sugar
• 200 g yogurt butter (of which 100 g cold)
• 4 eggs
• 400 g raspberries
• 1 Organic lemon
• 600 g low-fat quark
• 45 g cornstarch (3 tbsp)
• powdered sugar

Instructions

1. 1.

   For the dough, heap flour on a work surface and mix with salt, cinnamon, and 80 g sugar; press a well in the center. Distribute 100 g cold butter pieces around the well. Add 1 egg and about 2 tbsp cold water to the center. With a knife, cut through the mixture, quickly knead into dough, shape into a ball, wrap in foil, and chill for 30 minutes.

2. 2.

   Line a 22 cm springform with parchment paper. Roll out the dough between two sheets of parchment, use it to line the bottom of the form.

3. 3.

   Rinse the raspberries. Melt the remaining butter. Wash half a lemon, grate 1 tsp zest, and squeeze the juice. Separate the remaining eggs.

4. 4.

   Whisk the quark with the remaining sugar, egg yolks, cornstarch, melted butter, 3 tbsp lemon juice, and lemon zest. Beat the egg whites until stiff peaks form and fold them into the mixture. Spread half of the quark batter onto the dough, then layer 350 g raspberries on top. Pour the remaining quark batter over the berries and smooth the surface. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 60 minutes.

5. 5.

   Let the cake cool. Remove it from the form, garnish with fresh raspberries, and dust with powdered sugar if desired.