Lemon – Mandarin – Quark – Cake

Ingredients for 1 servings:

• 75 g sugar
• 1 packet of vanilla sugar
• 1 sachet of lemon peel (e.g. Finesse) or lemon sugar
• 2 eggs
• 100 g wheat flour
• ½ tsp, leveled baking powder
• 75 g butter
• 375 g low-fat curd cheese
• 150 g yogurt
• 1 egg(s)
• 150 g sugar
• 1 packet of vanilla sugar
• 1 sachet of lemon peel (e.g. Finesse) or lemon sugar
• 1 packet of pudding powder (vanilla flavor)
• 2 cans of tangerine(s)
• 1 pack of cake glaze, red
• 2 tsp, leveled sugar
• 150 ml water
• 100 ml juice (mandarin orange juice), from the can
• e.g. pistachios, unsalted

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Summer cake, very tasty, colorful, and fresh

Preheat the oven (180°C top/bottom heat or 160°C fan-assisted). Line a baking sheet with baking paper. For the batter, cream the sugar and butter until fluffy. Beat in the eggs one at a time. Mix in the flour and baking powder thoroughly. Add the remaining ingredients and whisk well. Spread the batter evenly on the baking sheet. For the quark topping, mix all the ingredients together and carefully spread it evenly over the batter. Then place in the oven. Bake the baking sheet in the oven at 180°C (top/bottom heat) or 160°C fan-assisted for approx. 25 minutes. For the glaze, drain the mandarins in a sieve. Spread the mandarins evenly over the cake. Prepare the cake glaze according to the package instructions, but only with 150 ml water and 100 ml mandarin juice. Then spread it over the cake and sprinkle with pistachios.