Defrost the raspberries. Put flour, baking powder, salt, 50 g sugar, 1 egg, 125 g butter in flakes and 3 tbsp cold water into a mixing bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth short pastry. Roll out dough between 2 layers of cling film to a circle (approx. 35 cm Ø). Grease a springform pan (26 cm Ø) and sprinkle with flour, place the dough inside. Press down the rim.
Put the springform pan in a cool place for about 30 minutes. Puree the raspberries, pass through a sieve. Cream 125 g butter and 250 g sugar. Stir in 5 eggs bit by bit. Stir in quark and 2 tbsp. starch. Pour 1/3 of the quark mixture into another bowl and stir with 2 tbsp. starch and raspberry puree until smooth. Put 3-4 tbsp. white quark cream exactly in the middle of the shortcrust pastry, then add 2-3 tbsp. raspberry cream on top.
starch. Pour 1/3 of the quark mixture into another bowl and stir with 2 tbsp. starch and raspberry puree until smooth. Put 3-4 tbsp. white quark cream exactly in the middle of the shortcrust pastry, then add 2-3 tbsp. raspberry cream on top. Repeat the process until both creams are used up. Bake the cake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the 2nd rack from the bottom for 50-60 minutes. After about 35 minutes of baking time cover the cake with aluminium foil. Remove from the oven, place on a cake rack, remove from the edge of the springform pan with a knife and allow to cool in the pan. Remove the edge of the springform pan
Repeat the process until both creams are used up. Bake the cake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the 2nd rack from the bottom for 50-60 minutes. After about 35 minutes of baking time cover the cake with aluminium foil. Remove from the oven, place on a cake rack, remove from the edge of the springform pan with a knife and allow to cool in the pan. Remove the edge of the springform pan
Waiting time approx. 50 minutes