Summary

Ingredients

For the shortcrust pastry:

• 250 g flour
• 125 g butter
• 1 tablespoon sugar
• 1 packet vanilla sugar
• 4 tablespoon water

For the filling:

• 1 kg quark
• 1 cup cream
• 220 g suar
• 4 egg (s)
• 0.5 ½ lemon (s), the juice from it
• 1 packet custard powder (vanilla)
• Mandarine (s) or peaches (fresh or canned)
• 1 cup cream
• Fat for the shape
• possibly cream stiffener if necessary

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Instructions

1. Preheat the oven to 200 ° C and grease a springform pan.
2. Sift the flour into a bowl, chop the butter and add to the flour with the sugar and vanilla sugar. Add water and quickly knead everything into a shortcrust pastry - either with a hand mixer, with a food processor or, of course, by hand. Pour the dough into the greased springform pan, distribute and press up a 4 cm edge. Now let the springform pan with the batter cool in the refrigerator.
3. Put the quark together with the cream, sugar, eggs and the juice of half a lemon in a mixing bowl and stir with the hand mixer until smooth. Add the vanilla pudding powder and stir. Now season the quark mixture with the juice of the remaining lemons - if necessary. Pour the mixture into the springform pan. If necessary or on request, you can add tangerines or peaches to the mixture or spread them on the floor beforehand.
4. Turn the oven down to 160 ° C and bake the cake in it for about 60 minutes (stick control). At the end of the baking time, cover the cake with parchment paper so that it does not get too dark. Make sure to let the cake cool in the pan.
5. Whip the 2nd cup of cream (possibly with cream stiffener) until stiff, fill it into a piping bag with a star nozzle and decorate the cake with creamy tuffs. Possibly put a few pieces of mandarins or peaches on the cream tuffs.