Quark Cake with Mandarins

Ingredients

• 200 g wheat flour type 1050 (+ flour for handling)
• 100 g butter
• 150 g raw cane sugar
• 4 eggs
• 1 pinch salt
• 1 kg low-fat quark
• 1 packet vanilla pudding powder (for 500 ml liquid)
• 1 tsp organic lemon zest
• 3 cans mandarins (315 ml each)
• 2 tbsp powdered sugar from raw cane sugar

Instructions

1. 1.

   Knead a shortcrust dough with flour, butter, 2 tbsp sugar and 1 egg. Roll it thin on a floured surface. Line a springform pan with parchment paper and lay the dough in, forming a rim. Prick the dough several times with a fork and chill in the pan for 30 minutes.

2. 2.

   Separate the remaining eggs. Beat the whites with a pinch of salt until stiff peaks form. Whisk together quark, yolks, remaining sugar, pudding powder and lemon zest until smooth. Fold in the meringue. Drain the mandarins in a sieve and fold about half into the quark mixture. Spread the mixture over the dough base and top with the remaining mandarins.

3. 3.

   Bake in a preheated oven at 180 °C (fan 160 °C, gas: level 2) for about 50–60 minutes until golden brown. Cover promptly with foil to prevent burning. Remove the quark cake from the oven, let it cool, carefully lift it out of the pan and dust with powdered sugar before cutting into pieces and serving.