John Myers
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Mandarin – Coconut – Quark Cake
The perfect mandarin – coconut – quark cake recipe with a picture and simple step-by-step instructions.
Kneading dough
- 350 g Flour
- 125 g Sugar
- 1 Vanilla sugar
- 140 g Butter
- 2 Eggs
- 0,5 packet Baking powder
Covering
- 500 g Lowfat quark
- 1 cups Sour cream
- 3 Eggs
- 175 g Sugar
- 1 Vanilla sugar
- 2 Cans Mandarins
- 1 Canned juice
- 1 packet Vanilla custard powder
Sprinkles
- 200 g Desiccated coconut
- 125 g Butter
- 140 g Sugar
- 1 tbsp Flour
- Knead the ingredients for the kneading dough well, roll out and place in a greased, floured tin (30×40 cm), pulling up an edge of approx. 3 cm. Drain the tangerines, collect the juice from 1 can and set aside.
- For the topping, carefully mix all the ingredients together and pour them on the base. Bake the cake at 160 ° C for 25 minutes.
- In the meantime, knead the ingredients for the crumble and spread on the cake after the baking time. Bake the cake until the crumble is golden brown … approx. 35 min.
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