Place 40 g birch sugar in a bowl and mix with the other dry ingredients. Crack the eggs, mix in 180 g quark and then combine the quark mixture with the dry ingredients. Use wet hands
to roll the mixture into 14 quark balls. Heat the oil in a pan and then deep-fry the quark balls Make sure the oil is hot enough that it bubbles when you add the quark balls but not too hot, so the quark balls don’t become too dark. Fry the quark balls until golden. Use a skimmer to remove them and place on a sheet of kitchen paper to dry. Sprinkle with the remaining birch sugar. Mix the remaining 20 g quark with the raspberry jam and serve with the quark balls alongside fresh, washed raspberries.

Tip: if you prefer your quark balls crispy, you can roll the quark mixture into 18–20 smaller balls.