Summer Cake with Raspberries

Ingredients

• 150 g soft butter
• 140 g raw cane sugar
• 3 egg yolks
• 200 g wheat flour Type 1050
• 2 tsp Baking powder
• 2 tbsp milk (3.5% fat)
• 300 g raspberries
• 100 g whipping cream
• 400 g Low-fat quark
• 50 g cream cheese
• 50 g powdered sugar from raw cane sugar
• 1 tbsp raspberry juice

Instructions

1. 1.

   Beat the butter with 120 g of sugar until fluffy. Gradually fold in the egg yolks, mix the flour with the baking powder and stir into the egg mixture with the milk. Grease a springform pan if needed and pour in the batter. Smooth the top and bake in a preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) for about 30–35 minutes until golden brown (do a toothpick test). Remove, loosen from the pan and cool on a wire rack. Cut twice crosswise.

2. 2.

   Wash and drain the raspberries. Whisk the quark with the remaining sugar and cream cheese until smooth. Beat the cream stiffly and fold in 200 g of raspberries into the quark cream. Place one layer back into a springform pan, spread half of the raspberry cream over it, add the second layer and spread the remaining cream on top, place the third layer and refrigerate for about 3 hours. For decoration whisk the raspberry juice with powdered sugar until smooth. Remove the cake from the pan and glaze with the mixture. Let cool. Top the summer cake with the remaining raspberries and dust with powdered sugar if desired before serving.