Raspberry Cake

Ingredients

• 125 g flour
• 0.5 TL baking powder
• 60 g Butter
• 2 EL sugar
• 1 pinch salt
• 1 egg yolk
• 10 eggs
• 2 TL grated lemon zest
• 125 g sour cream
• 600 g quark
• 1 packet vanilla pudding powder
• 40 g cornstarch
• 3 packets vanilla sugar
• 1 EL rum
• 80 g Butter
• Salt
• 200 g sugar
• 4 EL raspberry jam
• 500 g raspberries
• 0.5 packet red glaze

Instructions

1. 1.

   Mix flour and baking powder, knead with butter pieces, sugar, salt and egg yolk. Chill dough 30 minutes.

2. 2.

   Grease the springform pan. Roll dough to about 3 mm thick on a floured surface, place in the pan, prick several times with a fork and bake in preheated oven at 200°C (middle rack) for about 12 minutes, remove. Reduce heat to 180°C.

3. 3.

   Separate eggs. Beat egg yolks with sour cream, quark, pudding powder, cornstarch, vanilla sugar, rum and lemon zest until smooth. Melt butter. Whisk egg whites with salt until stiff peaks form, gradually add sugar, fold into the quark mixture. Fold in melted butter.

4. 4.

   Shape a 60 cm long, 10 cm wide border from parchment paper, place it in the pan, grease it. Pour quark filling over the base. Bake the cake at 180°C for about 30 minutes, then bake at 150°C for another 60 minutes until done.

5. 5.

   Let the cake cool. For serving spread jam on the cake and top with berries. Prepare glaze according to package instructions, drizzle over the cake and dust with powdered sugar.