Creamy Mandarin Quark Sheet Cake
Ingredients
Base
- 150 g butter
- 125 g sugar
- 1 packet vanilla sugar
- 2 large eggs
- 375 g all-purpose flour
- 1/2 packet baking powder
- Butter and flour for greasing the pan
Quark filling
- 1 packet vanilla pudding powder
- 200 g heavy cream
- 1 kg quark
- 250 g sugar
- 1 packet vanilla sugar
- 4 large eggs
- 200 g crème fraîche
- 200 g sour cream
- 120 ml oil
Additional
- 1 can mandarins, drained weight 480g
Preparation
Preheat oven to 160°C conventional (140°C fan). Grease a 30x40 cm baking sheet with butter and dust with flour
Mix butter, sugar, and vanilla sugar. Add eggs. Mix and sift flour with baking powder, then add to the bowl and knead into a dough. Roll out the shortcrust dough into a rectangle and place in the baking sheet, pricking several times with a fork
Mix pudding powder with cream until smooth. Place quark, sugar, vanilla sugar, eggs, crème fraîche, sour cream, and oil in a mixing bowl and beat on high speed for 5 minutes until smooth. Stir in the pudding mixture. Pour the quark mixture immediately onto the shortcrust base
Bake for 10 minutes. Meanwhile, drain the mandarins and pat dry with kitchen paper. Arrange the mandarins on the quark mixture. Bake for an additional 20 minutes until the quark mixture is set but remains light in color
