Summary

Ingredients

For the shortcrust pastry:

• 130 g flour
• 2 teaspoons baking soda
• 25 g cocoa powder
• 90 g mararine, soft
• 80 g suar
• 1 egg yolk

For the filling:

• 250 g quark, 40%
• 80 g mararine
• 90 g suar
• 1 egg (s)
• 2 egg whites
• 0.5 ½ pack pudding powder, (vanilla pudding powder)
• 1 can tangerine (s)

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Instructions

1. Preheat the oven to 175 ° C top / bottom heat (convection 150 ° C). Prepare 12 silicone muffin cups.
2. Make a shortcrust pastry from the first 6 ingredients. Knead well, then shape into a roll and cut into 16 even pieces (4 pieces of which will later be used for the Zupfkuchenstreusel). Distribute the 12 pieces of shortcrust pastry evenly on the muffin cups, form an edge and press firmly on the bottom.
3. Mix the remaining ingredients together. To do this, beat the eggs until frothy, add sugar and margarine. Then stir in the quark and vanilla pudding powder until you get a smooth mixture. Finally fold in the tangerines. Distribute the quark mixture on the molds. Pluck the remaining shortcrust pastry into pieces or cut out with beautiful molds and spread over the curd mixture.
4. Place the muffins on a baking sheet and bake in the hot oven for about 25-30 minutes, then let them cool down well.
5. Tip:
6. The muffins can be frozen well and simply thawed again with coffee.