Description
Luftig-leichter Käsekuchen trifft auf saftige Mandarinen: Goldgelber Boden, cremige Quarkschicht mit zarter Vanillenote, fruchtige Mandarinenstücke, knusprig am Rand, innen herrlich weich und erfrischend.
Ingredients
Scale
- 100 g Margarine
- 200 g Zucker (für den Teig)
- 2 Eier (für den Teig)
- 375 g Mehl
- 2 ½ TL Backpulver
- 500 g Sahnequark
- 500 g Quark, Magerstufe
- 4 Eier (für den Belag)
- 1 Pck. Vanillezucker
- 200 g Zucker (für den Belag)
- ¼ Liter Milch
- 2 EL Öl
- 2 kleine Dosen Mandarinen (abgetropft)
Instructions
- Preheat your oven to 200°C (conventional heat) or 180°C (fan-forced/ Umluft). Prepare a deep baking tray (about 30×40 cm) by greasing it lightly or lining it with baking paper to prevent sticking.
- In a large mixing bowl, combine 100 g of margarine, 200 g of sugar, 2 eggs, 375 g of flour, and 2 ½ teaspoons of baking powder. Using either your hands, a hand mixer with dough hooks, or a stand mixer, knead all ingredients together until a crumbly, shortcrust-like dough forms. The dough should be slightly moist but crumbly.
- Evenly distribute the crumbly dough over the prepared baking tray. Use your hands to gently press and spread the dough evenly across the surface and into the corners, forming a flat, even base. Do not press too firmly; the base should remain tender.
- For the topping, add 500 g of Sahnequark, 500 g of low-fat (Magerstufe) quark, 4 eggs, 1 packet of vanilla sugar, 200 g of sugar, ¼ liter of milk, and 2 tablespoons of oil to a large bowl. Using a hand mixer or stand mixer, beat all the ingredients together thoroughly until the mixture is smooth, creamy, and without lumps.
- Pour the creamy quark mixture evenly over the prepared dough base in the baking tray, using a spatula to smooth out the surface so it is level and reaches all edges.
- Open the two small cans of mandarins, drain them well in a sieve, and gently pat them dry with a kitchen towel. Evenly distribute the mandarin segments over the quark mixture, either arranging them neatly in rows for an orderly look or scattering them randomly for a more rustic effect.
- Carefully place the baking tray into the preheated oven. Bake the cake on the middle rack for 30–40 minutes. The cake is done when the surface is lightly golden and the filling is set but still slightly wobbly in the center. If the cake browns too quickly, you can cover it loosely with aluminum foil for the remaining baking time.
- Once baked, remove the tray from the oven and let the cake cool completely in the tray. This helps the filling to fully set and makes slicing easier. Once cooled, cut the cake into squares and serve. Optionally, dust with powdered sugar before serving for an extra touch.
Notes
For best results, ensure the mandarins are well-drained to avoid excess moisture in the cake. You can use fresh mandarin segments when in season. The cake keeps well in the refrigerator for 2–3 days and tastes great both chilled and at room temperature. If you prefer, substitute the margarine with butter for a richer flavor. This recipe is perfect for parties or gatherings, as it yields a large tray of cake.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
