Grease a 26mm springform pan and chill.
Prepare the shortcrust pastry and line the mold with it so that an approx. 3.5 cm high edge is created. Chill for at least 30 minutes.
Meanwhile, let the raspberries thaw in a sieve.
Preheat the oven to 180°C top/bottom heat.
Beat the eggs with the sugar until thick and creamy, then stir in the quark, cream pudding and pudding powder.
Spread the prepared dough on the base with the jam, put the quark mixture on top, smooth it out and distribute the raspberries on top.
Bake in the preheated oven in the lower third of the oven for about 1 hour.
Allow to cool completely in the tin on a wire rack.
For the topping, melt the chocolate and mix it with the quark. Beat the cream until stiff and fold in.
Now take the cake out of the mold and spread it with the cream.
Store in the fridge!!
