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Mix the ingredients for the base, knead into a smooth dough and wrap in cling film and chill for 15 minutes.
Put the dough into a springform pan (Ø 26 cm) lined with baking paper and press it lightly into the base. Press the rest onto the edge.
Pre-bake the base in the preheated oven for approx. 10 minutes.
Prepare the cream:
Melt the butter. Put the cream powder with the low-fat quark, sugar, milk, cream cheese and eggs in a bowl and stir with an electric hand mixer (whisk) on a medium setting for about 1 minute until smooth.
Add the melted butter and stir for another minute until smooth.
Spread 100 g raspberries on the base, pour the cheese mixture over them and bake the cake in the lower third of the oven at 170°C for about 60 minutes.
Prepare the fruit glaze:
After baking, place the cake on a cake rack to cool. Pour the fruit glaze over it and chill.
After the cake has cooled completely, carefully loosen and remove the cake ring using a table knife. Decorate with fresh raspberries and mint leaves if desired.
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