Quark and mandarin cake

Ingredients for 1 servings:

• 225 g wholemeal flour
• ¼ tsp, leveled baking powder
• 60 g sugar
• 1 egg(s)
• 40 g oil
• 40 g yogurt
• 2 eggs, depending on size
• 600 g quark
• 150 g yogurt
• 90 g sugar
• 30 ml tangerine juice
• 40 g oil
• 25 g cornstarch or vanilla pudding powder
• 1 can of tangerine(s)
• 1 handful of oat flakes, fine and coarse mixed if necessary
• 1 tbsp, heaped sugar
• 1 tsp cinnamon

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

for a 26cm springform pan

Preheat the oven to 180°C fan/convection oven. Mix the dough ingredients with the dough hook of a hand mixer. The dough should have a crumbly consistency. Spread it into a 26cm springform pan, press down firmly, and push it up a little more towards the edges. Bake the base on the middle rack for about 10 minutes. Remove from the oven and reduce the oven to 170°C fan/convection oven. Lightly toast the oats with cinnamon in a small pan over medium-high heat without fat, then sprinkle with the sugar and let it caramelize. Set aside. Drain the mandarins and reserve the juice. Separate the eggs and beat the egg whites until stiff. Mix the quark with the yogurt, 30ml of mandarin juice, sugar, oil, egg yolks, and cornstarch or vanilla pudding powder. Fold in the beaten egg whites. Spread the mandarins on the pre-baked base and pour the quark mixture over them. Sprinkle with the caramelized oats. Bake the cake for approximately 45 minutes at 170°C fan-assisted oven on the middle rack. Let cool completely on a wire rack.