Ingredients For the Base + Crumble
- 1 cup (250g) softened butter
- 2/3 cup (120g) sugar
- 1 egg
- 1 teaspoon baking powder
- 3 1/2 cups (450g) all-purpose flour
- Plus 2 tablespoons of flour for the crumble
For the Filling:
- 8 ounces (250g) cream cheese
- 8 ounces (250g) mascarpone cheese
- 2 cups (500g) quark (40% fat)
- 1 3/4 cups (400ml) heavy cream
- 1 cup (200g) sugar
- 2 packets of vanilla sugar
- 4 eggs
- 2 packets of vanilla pudding powder
Baking Time:
Bake in a preheated oven at 320°F (160°C) in conventional mode for about 45 minutes.
Preparation:
- Combine all the ingredients for the base in a bowl and knead into a soft dough. For the crumble, set aside less than half of the dough, add 2 tablespoons of flour, and crumble. Spread the remaining dough evenly on a baking sheet lined with parchment paper and press down firmly. (Approximately 25x35cm)
- For the filling, mix all the ingredients together and pour into the baking sheet. Sprinkle raspberries and crumbles on top.
- Place the cake in the oven and bake at 320°F (160°C) for about 45 minutes. The cake must chill for at least 4 hours. I recommend chilling it overnight in the refrigerator. It’s super delicious and creamy. Enjoy trying it out!