Servings: 12

Preparation Time: 20 minutes

Cooking Time: 90 minutes

Ingredients:
For filling:
3 ¼ cup Tnuva Quark Creamy Soft Cheese 5%
¾ cup low-fat yogurt
½ cup + 1 heaping tablespoon sugar
Zest from 1 lemon
1 tablespoon fresh-squeezed lemon juice
1 teaspoon vanilla extract
5 eggs
1/3 Cup of instant vanilla pudding mix
2 tablespoons corn starch
 
For the topping:
1 cup frozen fruit of your choice (raspberry, blackberry, strawberry, etc.)
¼ cup sugar
¼ cup water
2 tablespoons rum
 
For decoration:
Fresh or frozen fruits of your choice

Instructions:
Prepare in a 9” circular spring-form pan
1.Preheat the oven to 280 degrees Fahrenheit.
2. To prepare the cake, place the Quark Creamy Soft Cheese, yogurt, sugar, lemon zest, lemon juice and vanilla extract into a large bowl and stir well, until it forms one thick batter.  Add the eggs slowly and stir until fully blended. Add the instant pudding mix and corn starch and mix until totally smooth.
3. Pour the mixture into the baking pan. Bake for about 90 minutes, until the cake has risen and stabilized.
4. Remove from the oven and let cool for five minutes. Then slide a knife into the side of the pan and remove the mold slowly and carefully to not break the cake.
5. Let the cake fully cool at room temperature. Cover and refrigerate overnight.
6. To prepare the topping, bring berries to a boil. Add the sugar and water, and cook down for 5-7 minutes until the mixture thickens and the liquid has slightly reduced. Add the rum and let cool.
7. Drain the sauce, and gently decorate the cake with it. Top with fresh berries and enjoy.