Preheat your oven to 180°C (356°F) and line a 24 cm springform pan with baking paper.

Crush the Löffelbiskuits into fine crumbs and combine with melted butter in a bowl. Press the mixture into the lined pan.

Puree the rinsed raspberries using a blender and reserve some whole raspberries for decoration later.

Mix the quark, sugar, and vanilla sugar until smooth. Gradually add coconut milk to achieve a creamy texture.

Heat 200 ml of water in a saucepan, add agar-agar, and simmer for 1-2 minutes. Let it cool slightly before mixing with quark mixture.

Layer half of the quark mixture over the biscuit base, add the raspberry puree, and finish with the remaining quark mixture.

Cover the pan and refrigerate for at least four hours until set.

Remove the cake from the pan, garnish with coconut flakes and reserved raspberries, then serve chilled.