Cream fat, 100 g sugar and salt. Stir in eggs one after the other. Mix flour, baking powder, orange-back and brittle and stir in. Spread the dough into a greased springform pan (26 cm Ø) and bake in a preheated oven (electric cooker: 175 ° C / gas: level 2) for about 30 minutes.
Let it cool down. Soak gelatine in cold water. Mix vanilla sugar, 75 g sugar and low-fat curd. Squeeze the gelatine, dissolve over a mild heat and stir into the quark. Put it in a cold place. Sort and wash the raspberries.
Sprinkle the base with raspberry brandy and cover with raspberries. Whip the cream until stiff. As soon as the cream starts to gel, fold in the cream. Spread the cake with 2/3 of the cream. Sprinkle the edge with almonds.
Spray the rest of the cream onto the cake as a grid. Decorate with fruit.