Put flour, 55 g diabetic sweetener, vanilla pulp, egg yolk and fat in pieces into a mixing bowl. Mix to a smooth dough with the dough hooks of the hand mixer. Cover and refrigerate for approx. 30 minutes. separate the eggs, mix egg yolk, quark and pudding powder until smooth.
Season to taste with lemon juice and some sweetener. Fold in poppy seeds and raisins. Roll out the dough between two layers of foil and grease a circle (approx. 24 cm Ø), place a circle of dough on top and prick several times.
Pre-bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: stage 2) for about 10 minutes, fill the quark mixture into the form and bake for another 50 minutes.
Place the stars in a circle on the cake, spread with cream and bake at the same temperature for another 20-25 minutes. Allow to cool and sprinkle with the rest of diabetic sweetness for serving.