Summary

Ingredients

For the shortcrust pastry:

• 100 g mararine
• 100 g suar
• 2 egg (s)
• 375 grams flour
• 1 teaspoon Baking powder

For covering:

• 2 packs sauce powder, vanilla flavor
• 275 g suar
• 1 kg quark, lean
• 4 egg (s)
• 0.5 ½ cup oil, about 60 ml
• 1 cup milk, 20 ml
• 150 g sour cream
• 2 ½ can tangerine (s)
• 2 packs cake topping

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Instructions

1. Make the shortcrust pastry and roll out on a baking sheet (baking paper).
2. Mix the topping ingredients (except tangerines and cake glaze) together, place on the base, smooth out. Drain the mandarins while collecting the juice. Spread on the quark mass. Bake at 160 degrees for about ¾ hour.
3. Brush the cake with the cake glaze while it is still lukewarm, using the juice from the mandarins.
4. Tip:
5. Half the recipe is enough for a springform pan (26 cm diameter).