Quark and raspberry slices

Ingredients

Directions

1. 1

   Cream fat, sugar, vanillin sugar, lemon peel and salt. Add the eggs one by one and stir until creamy. Mix flour and baking powder and finally, together with the lemon juice, stir in briefly. Put the dough into a greased fat pan (39x32 cm) of the oven and smooth it down. For the quark mixture melt butter, let it cool down. Separate the eggs.

2. 2

   Beat egg whites until stiff, add 50 g sugar. Mix egg yolk, 200 g sugar, quark, pudding powder, cornflour and lemon peel. Carefully fold in butter and beaten egg white. Spread the quark mixture evenly on the sponge mixture. (If necessary, place an aluminium foil rail that has been folded several times on the open edge). Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for 40-45 minutes. Let them cool down. Drain the raspberries on a sieve, collecting the juice. Mix cake glaze powder and remaining sugar in a pot. Gradually mix with the raspberry juice and 50 ml cold water. Bring to the boil while stirring, add the raspberries and spread on the cheesecake. Let the icing cool down and let it get firm.

3. 3

   Let them cool down. Drain the raspberries on a sieve, collecting the juice. Mix cake glaze powder and remaining sugar in a pot. Gradually mix with the raspberry juice and 50 ml cold water. Bring to the boil while stirring, add the raspberries and spread on the cheesecake. Let the icing cool down and let it get firm. Cut the cake into about 27 pieces (8x5 cm). Serve decorated with a dash of crème fraîche and pistachios