Mandarin Quark Cake with Meringue Topping
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 100 g suar
- 200 g flour
- 1 teaspoon Baking powder
- 125 g mararine
- 1 pinch (s) salt
- 1 egg (s)
For the filling:
- 3 egg yolks
- 125 g suar
- 500 g cream quark
- 1 packet vanilla sugar
- 1 packet custard powder, vanilla
- 375 ml milk
- 2 cans tangerine (s)
For the hood:
- 3 egg whites
- 100 g suar
Print Recipe
Pin Recipe Instructions
- Knead the ingredients for the shortcrust pastry together well and refrigerate the dough for 30 minutes.
- In the meantime, beat the egg yolks with the sugar until frothy, add the quark, vanilla sugar and vanilla pudding powder and stir everything well. Stir in the milk and then carefully stir in the drained mandarins.
- Place the shortcrust pastry in a greased springform pan and pull up an edge about 3 cm high. Pour in the tangerine quark mixture and bake the cake in a preheated oven at 200 degrees for about 45 minutes.
- Then beat the egg whites with the sugar until stiff and distribute the egg whites on the cake. Use a fork to form small spikes or waves in the egg whites. Bake the cake again at 150 degrees for about 15 minutes, until the meringue top is golden brown.
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