Knead 100 g butter, flour, 50 g sugar and 1 egg with your hands to a smooth dough. Press dough flat, wrap in foil and chill for about 1 hour. Put the raspberries in a sieve and let them thaw.
Roll out the dough on a floured work surface until round (approx. 30 cm Ø). Line a greased springform pan (26 cm Ø) with the dough, press the edges firmly. Line the dough with baking parchment, add dried peas.
Pre-bake the cake in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 10 minutes.
In the meantime whip 150 g cream until stiff. Mix mascarpone, quark, starch, 175 g sugar and 3 eggs. Halve the cheese mixture. Fold under one half of cocoa and about half of the cream and fold the other half of the remaining cream.
Remove the cake from the oven. Remove baking paper and dried peas. Spread the chocolate cream on the base and cover with thawed raspberries. Carefully spread the light quark cream on top and spread.
Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 35-45 minutes. Turn off the oven, let the cake cool down for about 30 minutes with the oven door open, then put it in a cool place for about 2 hours.
Caramelise 125 g sugar and 5 tablespoons water in a pot until golden. Add 50 g cream and 25 g butter and stir until you have a smooth caramel sauce. Leave the sauce to cool lukewarm, then spread on the cake.
Chill the cake for another 30 minutes. Select the raspberries and decorate the cake with raspberries before serving.