Ingredients:

  • 1 1/2 cups (190g) all-purpose flour, plus more for dusting
  • 1/2 cup (50g) poppy seeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick, 113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) buttermilk
  • 12 oz (340g) fresh or frozen raspberries (if frozen, thawed and drained slightly)
  • 1/4 cup (50g) granulated sugar, or to taste
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch (cornflour)
  • 1 lb (450g) quark cheese (Topfen), well-drained
  • 1/2 cup (1 stick, 113g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk (or cream for extra richness)
  • Powdered Sugar (Optional, for dusting)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour the cake pans, line the bottoms with parchment paper.
  2. Whisk together dry ingredients (flour, poppy seeds, baking powder, baking soda, salt). Cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then vanilla. Gradually add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Divide batter evenly between prepared pans.
  3. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
  4. Combine raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring occasionally, until raspberries break down. Whisk cornstarch with a little cold water to form a slurry, then whisk into the raspberry mixture. Cook until thickened, about 1-2 minutes. Let cool completely.
  5. Beat softened butter until light and fluffy. Gradually add sifted powdered sugar, beating until smooth. Add quark cheese, vanilla extract, and milk (or cream). Beat until light and fluffy. Taste and adjust sweetness if needed.
  6. Level the tops of the cooled cakes if necessary (a serrated knife works well). Place one cake layer on a serving plate. Spread evenly with raspberry filling. Top with the second cake layer. Frost the entire torte with the quark frosting.
  7. Refrigerate the torte for at least 30 minutes to allow the frosting to set slightly. Dust with powdered sugar before serving, if desired.