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.
Sort the raspberries, puree them and pass them 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. 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.
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
Waiting time approx. 50 minutes