Summary

Ingredients

For the dough:

• 1 teaspoon Baking powder
• 60 g suar
• 200 g flour
• 1 egg (s)
• 3 tablespoon water, warm
• 60 g mararine (semi-fat mararine)
• 30 g cocoa powder

For the filling:

• 120 g suar
• 2 egg (s), separated
• 500 g quark (low-fat quark)
• 4 tablespoon orange liqueur, (Grand Marnier)
• 80 ml juice (mandarin juice, can)
• 50 ml orange juice
• 60 g cornstarch
• 1 pinch (s) salt
• 1 small Can (s) mandarin (s), drained, juice collected

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Instructions

1. Preheat the oven to 170 ° C.
2. Make a kneading dough from the ingredients for the dough and place 2/3 of it in a springform pan lined with baking paper (the edge is slightly greased, floured) on the bottom and edge.
3. Beat egg yolks with sugar until foamy, stir in low-fat quark with the starch, Grand Marnier and juices until smooth. Beat the egg whites with the salt until stiff and fold in. Put the quark mixture in the bottom, spread the tangerines on top. Pluck the remaining kneading dough onto the curd mixture.
4. Bake for about 1 hour, possibly cover with aluminum foil / baking paper after 30 minutes. Let cool down well.
5. Semi-fat margarine can be exchanged for normal or butter. Sugar can be added if desired.