Cheese crumble cake with raspberries

Name: Cheese crumble cake with raspberries
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 300 g Flour; 275 g Sugar; 2 packages Vanillin sugar; 175 g Butter; 5 Eggs (size M); 1 pinch Salt; 300 g Raspberries; 750 g Low-fat curd; 200 g Schmand; 2 packages Sauce powder "Vanilla flavor; 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

300 g Flour
275 g Sugar
2 packages Vanillin sugar
175 g Butter
5 Eggs (size M)
1 pinch Salt
300 g Raspberries
750 g Low-fat curd
200 g Schmand
2 packages Sauce powder "Vanilla flavor
7-10 Tbsp Icing sugar
7-10 Tbsp Grease

Directions

1
Put flour, 125 g sugar, 1 packet of vanilla sugar, butter in flakes, 1 ##egg## and salt in a bowl. First knead into crumbles with the dough hooks of the hand mixer, then with your hands. Grease a springform pan (26 cm Ø). Put about half of the sprinkles in the form and press it to a smooth base. Refrigerate the base and remaining crumbles for about 30 minutes. Sort ##raspberries##. Mix the quark, ##shmand##, 150 g sugar and 1 packet of vanillin sugar with the whisks of the hand mixer until smooth.
2
Stir in 4 eggs one after the other. Stir in sauce powder. Fill the cheese mixture into the springform pan and smooth it down. Spread raspberries and remaining crumbles on top and bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the 2nd rack from the bottom for 60-70 minutes. Let rest for about 10 minutes with the oven door open. Remove from oven and let cool on a cake rack
3
waiting time approx. 2 hours