Raspberry Quark Cake

Ingredients

• 75 g flour
• 75 g ground almonds
• 50 g sugar
• 1 pinch salt
• 1 egg
• 100 g butter
• flour (for dusting the work surface)
• butter (for greasing the pan)
• 1 packet pudding powder (for 500 ml liquid)
• 350 ml milk
• 4 tbsp sugar
• powdered sugar (for dusting)
• 600 g low-fat quark
• 1 untreated lemon (juice)
• 2 tsp cornstarch
• 5 egg whites
• 500 g red raspberries
• 4 tbsp Lemon juice
• 6 tbsp sugar
• mint (for garnish)

Instructions

1. 1.

   Mix the flour, almonds, sugar and salt; sift onto a work surface. Create a well in the center and crack the egg into it. Distribute butter around the well, then crumble all ingredients with a knife and quickly knead by hand into a smooth dough. Shape into a ball, wrap in cling film and refrigerate for 30 minutes.

2. 2.

   Preheat the oven to 180 °C (convection).

3. 3.

   Roll out the dough on a floured surface to fit the pan; line the greased springform with it. Prick the bottom several times with a fork and bake in the preheated oven for about 20 minutes. Remove and let cool.

4. 4.

   Meanwhile, whisk the pudding powder with 3 tbsp milk. In a saucepan bring the remaining milk and sugar to a boil. Pour in the pudding mixture, stir and thicken. Transfer to a bowl, dust with powdered sugar and allow to cool.

5. 5.

   Whisk the quark with lemon juice, cornstarch and the cooled pudding. Beat the egg whites with a pinch of salt until stiff peaks form; fold into the quark mixture gradually.

6. 6.

   Spread the filling over the shortcrust base and refrigerate until set.

7. 7.

   Wash, dry and strip the raspberries from stems. Toss first in lemon juice then in sugar. Arrange on top of the cake and garnish with mint before serving.