Espresso cake with vanilla quark

Ingredients for 1 servings:

• 1 can of tangerine(s)
• 300 g wheat flour
• 1 tbsp instant coffee powder (espresso)
• 1 tbsp cocoa powder
• 75 g sugar
• 250 g butter, very soft
• 125 g chocolate sprinkles (chocolate drops)
• 500 g quark (vanilla quark) from the refrigerated section
• 500 g low-fat curd cheese
• 1 cup crème fraîche
• 1 pack of pudding powder, vanilla flavor
• 4 eggs
• 75 g sugar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

For one baking tray (30 x 40 cm, greased) and 1 baking frame

Drain the mandarins in a sieve. Preheat the oven to 180°C (top/bottom heat) or 160°C (fan). In a mixing bowl, thoroughly mix the flour, espresso powder, and cocoa powder. Add the sugar and butter. Using a hand mixer fitted with a whisk, mix the ingredients until crumbly, first briefly on the lowest setting, then on a medium setting. Place a baking frame the size of the baking tray on the prepared baking tray. Distribute the crumbles in the frame and press them down into a base using a floured tablespoon. Sprinkle 100g of the chocolate chips on top. For the quark topping, place all the ingredients in a mixing bowl and mix with a hand mixer fitted with a whisk until smooth. Pour the quark mixture into the baking frame and smooth it down. Distribute the mandarins on top and sprinkle the remaining chocolate chips on top. Place the baking tray in the preheated oven and bake the cake for 40 minutes. Then place the baking tray on a wire rack and let the cake cool. Tip: The chocolate chips can also be replaced with 100 g of dark chocolate shavings, which you then stir directly into the quark topping.