Tangerine Pudding Cake with Sprinkles

Summary

Ingredients

• 100 g quark
• 2 medium egg (s)
• 50 ml oil
• 50 ml milk
• 1 packet vanilla sugar
• 100 g suar
• 250 g flour
• 1 teaspoon, heaped baking powder

For covering:

• 1 pck. Cream, baking-propudding cream
• 250 ml milk
• 1 can tangerine (s)

For the sprinkles:

• 150 grams flour
• 100 g butter
• 75 grams sugar

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Instructions

1. Mix the quark, eggs, oil and milk well with the food processor. Sprinkle in the sugar and vanilla sugar.
2. Mix flour with baking powder and fold in.
3. Put the dough in a greased springform pan (26 cm diameter) and smooth it out.
4. Drain the tangerines. Stir the custard powder into the milk and stir well with the food processor for one minute. Spread the cream on the dough and spread the tangerine wedges on top.
5. Knead the flour, sugar and butter into crumble and spread on the mandarins.
6. Bake in the preheated oven at 160 ° for about 35 minutes. Let cool a little in the mold, then remove from the mold and let cool down completely on a wire rack. If necessary, dust with a little icing sugar.