Mascarpone Quark Cake with Mandarins and Meringue Toppings
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 10 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the ground:
- 75 g butter, or mararine
- 75 grams sugar
- 200 g flour
- 1 teaspoon, leveled baking powder
- 1 pinch (s) salt
- 1 egg (s)
For covering:
- 500 g low-fat quark
- 250 g mascarpone
- 40 g butter, liquid
- 1 sachet vanilla sugar
- 1 sachet custard powder, vanilla
- 150 grams sugar
- 1 egg (s)
- 2 egg yolks
- 1 lemon (s), juice and grated zest
- 250 ml milk
- 2 cans tangerine (s), drained
For the hood:
- 2 egg whites
- 2 tablespoon sugar
Print Recipe
Pin Recipe Instructions
- Line a 28 cm springform pan with baking paper.
- Make a shortcrust pastry from the first ingredients and use them to lay out the mold. Form a thin border about 4 cm high.
- Now preheat the oven to 170-180 degrees O / U.
- Mix the ingredients for the filling well. Only stir in the milk and mandarins at the very end. Attention: The mass is quite thin.
- Now pour this mixture into the prepared form and bake for approx. 45 to 55 minutes on the lowest rail.
- Beat the 2 egg whites with sugar until stiff and distribute them on the cake after the specified baking time and put them in the oven for another 15 minutes.
- It is best to bake the day before and serve well chilled.
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