Shortcrust Cake with Berries

Ingredients

• 400 g whole wheat flour
• 150 g coconut blossom sugar
• Salt
• 210 g cold butter
• 5 eggs (large)
• legume for blind baking
• 350 g Low-fat Quark
• 1 vanilla pod
• 250 g cream cheese (three-quarter fat, 30% fat in the mix)
• 30 g cornstarch
• 600 g raspberries
• 6 sheets gelatin
• 200 g mixed berries (for garnish)
• erythritol powdered sugar (for dusting)

Instructions

1. 1.

   Knead flour, 80 g coconut blossom sugar, a pinch of salt, 200 g butter pieces and 2 eggs into a smooth shortcrust dough. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Roll out the dough and line a greased pan with it, shaping an edge. Prick the base with a fork, cover with parchment paper and sprinkle with legumes. Blind bake at 180 °C (160 °C fan) for 10 minutes. Remove, discard parchment and legumes, and let cool.

3. 3.

   Drain the quark well. Split the vanilla pod lengthwise and scrape out the seeds. Separate the remaining eggs; beat egg whites with a pinch of salt into stiff peaks. Beat yolks with 40 g coconut blossom sugar and vanilla seeds. Mix in quark, cream cheese and cornstarch, then fold in the meringue gently.

4. 4.

   Spread the quark cream over the shortcrust base. Bake at 180 °C (160 °C fan) for about 50 minutes. Remove and cool.

5. 5.

   For the raspberry glaze, wash, deseed and puree raspberries. Stir in remaining coconut blossom sugar. Soak gelatin sheets in cold water for 10 minutes, then squeeze out excess water and melt with 50 ml water over low heat. Fold into the raspberry purée and spread over the cake.

6. 6.

   Cool the cake for at least one hour. Meanwhile wash and deseed berries. Sprinkle them on top of the cake and dust with erythritol powdered sugar before serving.