Prepare the base
- Knead all ingredients for the base well.
- Press into a greased baking pan (max. 26cm diameter) and press up a small rim.
- Let mandarins drain well and distribute on the base.
Prepare the topping
- Mix all ingredients for the topping (except egg whites) well and for a long time on highest speed with the mixer.
- The mixture must be nicely creamy, but not too liquid.
- Beat the 5 egg whites until stiff and carefully fold into the mixture.
- Fill the mixture into the pan and then brush with egg yolk.
Baking
- Preheat oven to 175°C with top/bottom heat (no convection).
- Bake for about 1 hour, turn off oven a bit earlier depending on browning.
Tips
- The consistency of the quark mixture should be creamy, but not too liquid.
- Important: Never open the oven during baking, or the cake will collapse
- Slow cooling in the oven prevents cracks on the surface. Best to let cool overnight in the closed oven.
- Can also be made with other fruits like blueberries or cherries