Grandma's Classic Quark Cake with Mandarins
Ingredients
Filling
- 600 ml milk
- 2 packets vanilla pudding powder
- 150 g sugar
- 800 g quark
Shortcrust pastry
- 250 g all-purpose flour
- 170 g soft butter
- 80 g sugar
- a pinch of salt
- Butter, for greasing the pan
Topping
- 2 cans mandarins (drained weight 175g each)
- 1 package clear cake glaze (for 250 ml liquid)
- 2 tablespoons sugar
- A few chopped pistachios for decoration
Preparation
Bring the milk to a boil for the filling
Mix the vanilla pudding powder with sugar and stir smooth with a little milk
Stir the mixture into the boiling milk and let simmer for 1 minute
Pour the pudding into a bowl and cover directly with plastic wrap to prevent a skin from forming
Let the pudding cool
For the shortcrust pastry, mix all ingredients in a mixing bowl and quickly knead into a smooth dough
Chill the dough for 30 minutes
Preheat the oven to 180°C conventional (356°F) or 160°C convection (320°F)
Grease a 26 cm springform pan
Press the dough onto the bottom of the springform pan, forming a 5 cm high edge
Stir the cooled pudding smooth with quark, pour into the pan and smooth the top
Bake the cake in the preheated oven in the lower third for about 60 minutes
Let the cake cool completely
Remove the cake from the pan
Garnish the cake with mandarins as desired
Prepare the clear cake glaze with sugar and 250 ml water according to package instructions
Glaze the cake with the prepared glaze
Chill the cake until serving
Garnish with chopped pistachios if desired
Tips
This cake can be baked up to 2 days in advance and will be loved by everyone
