- For crust
- 1 Chocolate cake
For the crust, place the chocolate cake into the springform pan.
For the topping, melt the butter. Mix the melted butter with quark, sugar, and milk. Separate the eggs and stir in egg yolk. Add the lemon zest, lemon juice, semolina flour and baking powder and stir vigorously. Whip the egg whites until stiff. Stir in the egg white gently. Rinse raspberries, pat dry and add half of them to the batter.
Evenly spread the mixture onto the cake crust. Bake at 180°C (approximately 350°F) for about 1 hour. If the top is too brown, cover with aluminum foil. Let cool in the pan.
Put a few raspberries aside for garnish, then puree the remaining raspberries with powdered sugar. Place the garnish raspberries on the cake. Serve with raspberry sauce.