Servings: 8

3 eggs 3 eggs
55 gms Sukrin 1 55 gms Sukrin 1
2 lemons 2 lemons
75 gms S/R flour sifted with the salt 75 gms S/R flour sifted with the salt
Pinch salt Pinch salt
150 gms Quark 150 gms Quark
No Count Lemon curd No Count Lemon curd
Fresh raspberries Fresh raspberries

Pre heat oven to 170 fan, spray a 7 inch  Cake tin with low fat spray line with non stick baking paper , in a large bowl whisk the eggs, Sukrin 1 and the lemon zest using a hand held electric mixer, for 5 minutes, gently fold through the flour & salt using a metal spoon, put into the baking tin and smooth level, bake for 12 to 15 minutes or until a cake tester comes out clean, cool in the tin on a wire rack for 10 minutes and then remove the grease proof paper when cool make the Quark topping , stir the Quark and add a few teaspoons of the lemon curd and spread over the top of the cake and decorate with the fresh raspberries