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🍰 Juicy Raspberry Quark Base Cake

224 kcal · 30 min · 4 servings

Ingredients

• 1 Organic lemon
• 200 g Flour
• 2 tsp Baking powder
• 125 g Cane sugar
• Salt
• 100 ml Milk (1.5% fat) (plus 5 tbsp for the dough)
• 4 tbsp Rapeseed oil
• 125 g Low-fat quark
• 325 g Raspberries (frozen)
• 1 tbsp Cornstarch
• 175 g Sour cream
• 3 Eggs
• Icing sugar (for garnishing)

Instructions

1. 1. Rinse the lemon under hot water and pat it dry with kitchen paper.
2. 2. Finely grate the yellow zest of the lemon.
3. 3. Add flour, baking powder, 50 grams of sugar, a pinch of salt, and the lemon zest to a bowl.
4. 4. Mix the dry ingredients well together.
5. 5. Add 5 tablespoons of milk, oil, and low-fat quark to the bowl.
6. 6. Process everything with a hand mixer until you have a smooth dough.
7. 7. Lightly dust your work surface with flour.
8. 8. Roll out the dough into a round shape until it is about 28 centimeters in diameter.
9. 9. Grease a 24-centimeter springform pan and dust it lightly with flour.
10. 10. Place the dough into the pan.
11. 11. Press the edge of the dough up about 2 centimeters to form a crust.
12. 12. Mix the frozen raspberries with cornstarch.
13. 13. Spread the raspberry mixture evenly over the dough base.
14. 14. Whisk sour cream, the remaining sugar, the eggs, and the milk in a separate bowl.
15. 15. Pour the quark cream over the raspberries.
16. 16. Preheat the oven to 180 degrees Celsius conventional heat.
17. 17. Place the tray on the second rack from the bottom in the oven.
18. 18. Bake the cake for 30 minutes.
19. 19. Reduce the oven heat to 150 degrees.
20. 20. Bake the cake for another 25 to 30 minutes.
21. 21. Check if the cream in the center is set.
22. 22. Take the cake out of the oven and let it cool down.
23. 23. Dust the lukewarm cake with powdered sugar.
24. 24. Serve the cake.

Nutrition per serving

• kcal: 224
• Protein: 6 g · Fett/Fat: 8 g · Carbs: 28 g