Knead the flour, butter, icing sugar, 1 egg and 1 pinch of salt first with the dough hooks of the hand mixer, then with floured hands to a smooth dough. Wrap the dough in foil and chill for approx. 30 minutes
Roll out the dough between two layers of baking parchment round (approx. 32 cm Ø). Peel off one layer of baking paper. Put the dough into a greased springform pan (26 cm Ø) using the 2nd baking paper, remove the baking paper. Press the dough lightly while pressing the rim up about 4 cm.
Separate 3 eggs. Mix quark, egg yolks, 125 g sugar and vanilla sugar. Stir in semolina. Beat egg whites with 1 pinch of salt until stiff, fold in. Fill the cheese mixture into the springform pan and spread smooth. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes on the bottom rack, remove from oven and let cool on a cake rack for approx. 3 hours
Remove the cake from the mould. Select the raspberries and spread them on the cake. Mix the cake glaze powder and 4 level tablespoons of sugar in a saucepan. Stir 500 ml of water, add slowly. Bring the cake glaze to the boil while stirring constantly
Spread about half of the glaze slowly on the cake, starting from the middle and working outwards, and let it set for about 5 minutes. Spread the rest of the glaze on the cake, except for about 5 tbsp. Drizzle the rest of the glaze onto the outer raspberries with a teaspoon. Chill the cake for approx. 1 hour
waiting time approx. 4 1/2 hours