Description
Saftiger Schokoladenboden trifft auf zart-cremige Vanillefüllung mit fruchtigen Mandarinenstücken, bedeckt von knusprigen Kakaostreuseln – ein unwiderstehlich aromatischer Blechkuchen mit goldgelber, verlockender Optik.
Ingredients
Scale
- 425 g Mehl
- 3 EL Kakaopulver
- 200 g Zucker
- 2 Pck. Vanillezucker
- 3 TL Backpulver
- 2 Eier
- 250 g Margarine
- 250 g Butter (Süßrahm)
- 1 kg Quark (Magerstufe)
- 250 g Zucker
- 2 Pck. Vanillepuddingpulver
- 4 Eier
- 2 Dosen Mandarinen (abgetropft)
Instructions
- Begin by preparing the chocolate shortcrust dough. In a large mixing bowl, combine 425 g of flour, 3 tablespoons of cocoa powder, 3 teaspoons of baking powder, 200 g of sugar, and 2 packets of vanilla sugar. Mix the dry ingredients thoroughly to ensure an even distribution of the cocoa and leavening agent.
- Add 2 eggs and 250 g of margarine to the dry mixture. Using your hands or a stand mixer fitted with a dough hook, knead everything together until a smooth and homogenous dough forms. If needed, briefly knead by hand to bring it all together. Wrap the dough in plastic wrap and place it in the refrigerator to chill for at least 30 minutes. This helps the dough firm up and makes it easier to handle.
- After the dough has chilled, remove it from the refrigerator and knead it briefly to make it pliable. Set aside one third of the dough for later. Roll out the remaining two thirds of the dough evenly and press it into a greased baking sheet or lined baking tray, covering the base completely. Make sure to press the dough into the corners and edges for an even base.
- For the filling, start by melting 250 g of sweet cream butter in a saucepan over low heat. Allow the melted butter to cool slightly so it does not cook the eggs when mixed in. In a large mixing bowl, combine 1 kg of low-fat quark, 250 g of sugar, 2 packets of vanilla pudding powder, and 4 eggs. Using a hand mixer or stand mixer, blend these ingredients together until you achieve a smooth and creamy consistency.
- Once the butter has cooled to lukewarm, slowly pour it into the quark mixture while mixing continuously. Make sure the butter is fully incorporated and the filling is silky and homogenous. Pour the finished quark filling onto the prepared dough base in the baking tray and use a spatula to smooth the surface evenly.
- Open 2 cans of mandarins, drain them thoroughly using a sieve, and gently pat them dry with paper towels to remove excess liquid. Evenly distribute the drained mandarin segments over the quark filling, ensuring every slice will have some fruit.
- Take the reserved third of the chocolate dough and tear it into small pieces or ‚zupfen‘ (pinch off), then scatter these pieces decoratively over the top of the mandarin-covered filling. This creates the classic ‚Zupfkuchen‘ look with spots of chocolate dough on top.
- Preheat your oven to 160°C using the convection (Umluft) setting. Place the tray with the assembled cake in the preheated oven and bake for approximately 40 to 45 minutes. To check doneness, insert a wooden skewer into the center of the cake; it should come out clean or with just a few moist crumbs attached.
- Once baked, remove the cake from the oven and allow it to cool completely on a wire rack. This helps the filling to set and makes slicing easier. Once cooled, cut into squares or rectangles and serve. Enjoy your Mandarinen Zupfkuchen with a cup of tea or coffee.
Notes
You can substitute margarine with butter for the dough if you prefer a richer flavor. Make sure to drain the mandarins very well to avoid excess moisture in the cake. The cake is even tastier if allowed to rest overnight in the refrigerator, as the flavors develop further. For a festive touch, dust with powdered sugar before serving.
- 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
