Ingredients
For the base
- 250g flour
- 125g butter
- 1 pinch salt
- 30g sugar
- 2 tablespoons water
- 1 egg yolk (save the egg white!)
- 1 can mandarins
For the topping
- 1kg low-fat quark
- ½ cup vegetable oil
- 150g sugar
- Juice from the can of mandarins
- 2 packets vanilla sugar
- 1 packet cheesecake helper
- 1 portion vanilla extract (small tube)
- 3½ egg yolks (save ½ egg yolk for brushing, save egg whites too)
- at least ⅛l milk – possibly a bit more
Instructions
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