Mandarin Yogurt Cake

Ingredients

• 350 g flour
• 1 packet baking powder
• 2 Tbsp dark cocoa powder
• 200 g Low-fat quark
• 125 ml milk
• 125 ml rapeseed oil
• 100 g sugar
• 1 packet vanilla sugar
• 3 cans clementines
• 5 eggs
• 1 kg low‑fat quark
• 500 g yogurt
• 3 tbsp cornstarch
• 1 tsp cinnamon
• 225 g sugar
• powdered sugar (for dusting)

Instructions

1. 1.

   Combine all dough ingredients in a bowl and knead into a smooth batter. On a floured surface roll out to baking sheet size and transfer to a greased or parchment‑lined tray.

2. 2.

   Drain the clementines in a sieve. Separate eggs; whisk yolks with quark, yogurt, and cornstarch until smooth, fold in two thirds of the clementines. Whisk egg whites with sugar until stiff peaks form, then fold into the mixture.

3. 3.

   Spread the filling over the dough, level it, sprinkle remaining clementines on top, and smooth again.

4. 4.

   Bake in a preheated oven at 175 °C for about 70 minutes; cover with foil if needed. Let cool before dusting with powdered sugar and slicing into servings.