Description
Cremiger Magerquark trifft auf saftige Mandarinen, gebettet auf einem zarten, buttrigen Boden. Goldgelb gebacken, zergeht dieser Käsekuchen luftig-leicht auf der Zunge und verführt mit fruchtig-frischem Aroma.
Ingredients
Scale
- 75 g Zucker
- etwas Butter für die Form
- 75 g weiche Butter
- 1 TL Backpulver
- 200 g Weizenmehl (Type 405)
- 1 Ei (Gr. M)
- 1 Pck. Vanillezucker
- 500 g Magerquark
- 125 ml Sonnenblumenöl
- 2 Dosen Mandarinen (Abtropfgewicht: 175 g pro Dose)
- 1 Pck. Vanillepuddingpulver
- 200 ml Milch
- 120 g Zucker
- 1 Ei (Gr. M)
Instructions
- Begin by preparing the shortcrust pastry (Mürbeteigboden). In a large mixing bowl, combine 200 g Weizenmehl (Type 405), 75 g Zucker, 75 g weiche Butter, 1 Ei (Gr. M), and 1 TL Backpulver. Using your hands or a stand mixer fitted with a dough hook, knead all ingredients together until a smooth and cohesive dough forms. Make sure there are no visible streaks of butter or flour and the dough is evenly mixed.
- Lightly grease a 26 cm springform pan with a bit of butter, making sure to cover the bottom and sides well to prevent sticking.
- Transfer the dough into the prepared springform pan. With your hands, press the dough evenly across the bottom of the pan and up the sides to form a rim about 3 cm high. Ensure the dough is pressed firmly and evenly so the base is solid and the sides are of even thickness.
- For the filling, place 500 g Magerquark, 1 Ei (Gr. M), 1 Pck. Vanillepuddingpulver, 1 Pck. Vanillezucker, 200 ml Milch, 125 ml Sonnenblumenöl, and 120 g Zucker into a large bowl. Using a hand mixer or whisk, beat the mixture until smooth and creamy, making sure no lumps remain. Scrape down the sides as necessary to ensure all ingredients are well incorporated.
- Open the two cans of mandarins and pour them into a sieve or colander placed over a bowl or sink. Allow the mandarins to drain thoroughly so there is no excess juice, which could make the cake soggy.
- Once the mandarins are drained, spread half of the mandarin segments evenly over the prepared dough base in the springform pan. Try to distribute them in a single layer so each slice will have mandarins.
- Carefully pour the prepared quark filling over the mandarins in the springform pan. Pour slowly and gently to avoid displacing the mandarins, so they remain at the bottom layer on the crust.
- Preheat your oven to 180°C top and bottom heat (Ober-/Unterhitze) or 160°C with fan (Umluft).
- Take the remaining mandarin segments and gently place them on top of the quark mixture in decorative circles, working from the center outward. Press them slightly into the filling but make sure they remain visible on top for a beautiful presentation.
- Place the filled springform pan on the middle rack of the preheated oven. Bake the cake for approximately 60 minutes, or until the surface is set and lightly golden. The filling should be set but may still have a slight wobble in the very center.
- After baking, remove the cake from the oven and place it on a wire rack. Allow the cake to cool completely in the pan before attempting to remove the outer ring. This helps the filling to firm up and makes slicing easier.
- Once fully cooled, run a thin knife around the edge of the pan to loosen the cake, then carefully release the springform. Slice into approximately 12 pieces and serve. Enjoy your Mandarinen-Käsekuchen!
Notes
For the best results, allow the cake to cool completely before slicing, as this helps the filling to fully set. You can chill the cake in the refrigerator for a few hours or overnight for an even firmer texture and enhanced flavor. If you prefer, use fresh mandarins when in season, but be sure to peel and segment them thoroughly. Dust the cake with powdered sugar before serving for an extra touch. This cake can be made a day ahead and stored in the refrigerator.
- 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
