INGREDIENTS (For a 26 cm springform pan)
FOR THE DOUGH
220g butter
400 g wheat flour (Type 405)
130g sugar
1 pinch of salt
1 egg (size M)
FOR THE FILLING
300 g fresh blackberries
750 g low-fat quark
300 g cream cheese
1 organic lemon
100g sugar
1 pack vanilla sugar
2 eggs (size M)
50 ml milk
1 tbsp cornstarch
ASIDE FROM THAT
A little fat for the shape
PREPARATION
1st step
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees) and grease the bottom of a springform pan (Ø 26 cm). For the dough, cut butter into pieces. Put the flour, sugar, salt, pieces of butter and egg in a mixing bowl and knead quickly with your hands to form coarse crumbles.
2nd step
Remove a third of the sprinkles and refrigerate. Place the remaining sprinkles into the prepared form and press into a base and an approx. 4 cm high edge. If possible, cool the mold.
3rd step
For the filling, wash the blackberries, pat dry and set aside. Mix the quark and cream cheese in a bowl until smooth. Wash the lemon with hot water, pat dry and grate the peel finely, then squeeze out. Add lemon juice and zest, sugar, vanilla sugar, eggs, milk and starch to the quark mixture and stir.