Description
Saftig-lockerer Blechkuchen mit zarter Quarkcreme, fruchtigen Mandarinen und feiner Vanillenote. Goldgelb gebacken, luftig und cremig zugleich – ein harmonisches Dessert mit frischem, süßem Aroma.
Ingredients
Scale
- 1 TL Backpulver
- Fett für das Blech
- 100 g Margarine
- 1 Pck. Vanillezucker
- 375 g Mehl
- 200 g Zucker
- 2 Eier
- 200 g Sauerrahm
- 300 ml Milch
- 1 kg Quark
- 4 Eier
- 1 Pck. Vanillezucker
- 275 g Zucker
- 1 Pck. Tortenguss, klar
- 2 Dosen Mandarinen
- 1 Pck. Puddingpulver (Vanille)
- 100 ml Öl
Instructions
- Preheat your oven to 190°C (375°F) with top and bottom heat. Prepare a baking sheet by greasing it thoroughly with butter or margarine to prevent sticking.
- In a large mixing bowl, combine 375 g of flour, 1 teaspoon of baking powder, 100 g of margarine (softened), 1 packet of vanilla sugar, 200 g of sugar, and 2 eggs. Knead all ingredients together until you have a smooth dough. If the dough is too sticky, add a small amount of flour as needed.
- Roll out the dough evenly on a lightly floured surface to fit your baking sheet. Transfer the dough carefully onto the prepared baking sheet and press it out so it covers the entire surface in a thin, even layer.
- Open the cans of mandarins and drain them well, collecting the juice in a separate bowl as you will need it later for the glaze (Tortenguss). Set both the drained mandarins and the juice aside.
- In a large bowl, mix together 1 kg of quark, 200 g of sour cream, 300 ml of milk, 4 eggs, 1 packet of vanilla sugar, 275 g of sugar, 100 ml of oil, and 1 packet of vanilla pudding powder. Use an electric mixer to combine the ingredients until you have a smooth, creamy mixture with no lumps.
- Pour the quark mixture evenly over the rolled-out dough on the baking sheet, spreading it gently with a spatula to cover the dough completely.
- Distribute the drained mandarin segments evenly over the quark mixture, arranging them so that every piece of cake will have some fruit.
- Place the baking sheet in the preheated oven and bake for approximately 45 minutes at 190°C (375°F), or until the quark topping is set and lightly golden around the edges. The cake should be firm to the touch in the center.
- Remove the cake from the oven and allow it to cool completely in the baking sheet. This helps the filling to set and makes it easier to apply the glaze later.
- Prepare the clear cake glaze (Tortenguss) according to the instructions on the package, using the reserved mandarin juice (and adding water if necessary to reach the required liquid amount). Stir constantly to avoid lumps, and bring the mixture to a brief boil as directed.
- Evenly pour or brush the warm glaze over the cooled cake, ensuring all of the mandarin pieces are covered. This will give the cake a shiny finish and help keep the fruit moist.
- Allow the glaze to set completely before slicing and serving the cake. For best results, chill the cake for at least 1 hour in the refrigerator to allow the flavors to meld together.
Notes
For a richer flavor, you can add a bit of lemon zest to the quark mixture. Make sure the cake is completely cooled before applying the glaze to prevent it from becoming runny. This cake tastes even better when made a day ahead, as the flavors have time to develop. You can also substitute peaches or apricots for the mandarins if desired.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 350-450
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 15-25g
- Saturated Fat: 8-12g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
