Mandarin cheesecake

Ingredients for 1 servings:

• 100 g margarine or soft butter
• 100 g sugar
• 200 g flour
• 1 egg(s)
• 1 packet of vanilla sugar
• 1 tsp baking powder
• Fat for the mold
• 500 g quark
• 125 g sugar
• 1 egg(s)
• 1 packet of vanilla pudding powder for cooking
• 6 tbsp oil, neutral
• ¼ liter of milk
• 1 can of tangerine(s) (save juice)
• e.g. fruit juice (such as tangerines)
• 1 pack of cake glaze, clear

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Cake from the springform pan

Mix the butter, sugar, egg, vanilla sugar, flour, and baking powder with a dough hook until you get a dough. Press it into a springform pan lined with baking paper and greased along the edges, pulling the edges up halfway. For the filling, mix the quark, sugar, egg, vanilla pudding powder, oil, and milk until you get a dough. Pour this onto the dough and smooth it down. Drain the mandarins carefully, reserving the juice. Spread the mandarins over the quark mixture. Bake the cake in a preheated oven on the middle rack at 180°C (top/bottom heat) for 50 minutes. Prepare the cake glaze according to the package instructions using the mandarin juice. Spread the boiled glaze evenly over the baked, still hot cake. Allow the cake to cool completely before removing it from the pan. Tips: If there isn’t enough mandarin juice, top up with water. Don’t add any extra sugar to the glaze, as the juice contains plenty of it.