Ingredients:

  • 1 3/4 cups (210g) all-purpose flour, plus more for dusting
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 large egg
  • 3 tablespoons (45ml) milk
  • 1/4 cup (30g) poppy seeds
  • 1 teaspoon lemon zest
  • 1 3/4 cups (400g) quark cheese (or full-fat ricotta)
  • 1/2 cup (100g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest
  • 1/4 cup (60ml) heavy cream
  • 1 1/2 cups (approx. 200g) fresh raspberries
  • Powdered sugar, for dusting

Instructions:

  1. Combine dry ingredients for dough. Cut in cold butter until mixture resembles coarse crumbs. Add egg, milk, lemon zest, and poppy seeds. Mix until a dough forms. Wrap dough in plastic wrap and chill for at least 30 minutes.
  2. In a large bowl, combine quark cheese, sugar, egg, vanilla extract, and lemon zest. Mix until smooth. Gently fold in heavy cream. Gently fold in raspberries.
  3. Preheat oven to 350°F (175°C). Grease and flour cake pans, or line with parchment paper. Divide the dough in half. Roll out each half on a lightly floured surface to fit the cake pan. Carefully transfer to the prepared pans. Bake for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
  4. Let the cakes cool in the pans for 10 minutes. Invert the cakes onto a wire rack and let them cool completely.
  5. Place one cake layer on a serving plate. Spread the raspberry quark filling evenly over the cake layer. Top with the second cake layer.
  6. Chill the assembled cake for at least 30 minutes to allow the filling to set slightly. Dust with powdered sugar before serving.