Raspberry Quark Cake

Ingredients

• 100 g spelt whole‑grain flour
• 125 g coconut palm sugar
• 0.5 tsp ground cinnamon
• 75 g butter
• 350 g Raspberries
• 3 eggs
• 1 pinch salt
• 1 Vanilla bean
• 500 g low‑fat quark
• 200 g cream cheese (min 20% fat in milk)
• 2 tbsp lemon juice
• 2 tbsp Cornstarch
• powdered erythritol sugar for dusting

Instructions

1. 1.

   Mix flour, coconut palm sugar and cinnamon in a bowl. Melt butter over low heat in a small pot, pour over the mixture and stir until crumbly crumbs form. Roughly half of the crumbs are pressed into the bottom of a springform pan lined with parchment paper.

2. 2.

   Rinse, wash and pat dry raspberries, then spread them evenly on the base.

3. 3.

   For the quark filling separate eggs; beat egg whites with salt until stiff peaks form. Split vanilla bean lengthwise and scrape out the seeds. Whisk yolks with vanilla seeds, quark, cream cheese, remaining coconut palm sugar, lemon juice and cornstarch. Fold in the beaten egg whites.

4. 4.

   Spread the quark mixture over the raspberries and smooth the surface. Sprinkle with the remaining crumbs. Bake in a preheated oven at 180 °C (fan 160 °C; gas 2–3) for about 60 minutes. If the cake darkens, cover it promptly with foil. Remove, cool, then dust with powdered erythritol sugar before serving.