Lazy Napoleon Cake

For the pastry cream: whisk together the eggs, cornstarch, and sweetener, pour in the milk and place over low heat, cooking until thickened; then transfer to a bowl, cover with plastic wrap pressed directly onto the surface, and set aside to cool.

Once the cream has cooled, fold in the soft quark.

Cut the phyllo dough into small squares, spread them out on a baking sheet, and bake in a preheated oven at 180°C (350°F), shaking the pan occasionally to ensure the squares bake evenly.

Assemble the cake: start with a layer of dough, followed by the cream and a layer of raspberries, repeating until everything is used up, gently pressing down on the dough layers.