Mandarin quark cake with meringue topping

Ingredients for 1 servings:

• 100 g sugar
• 200 g flour
• 1 tsp baking powder
• 125 g margarine
• 1 pinch of salt
• 1 egg(s)
• 3 egg yolks
• 125 g sugar
• 500 g cream cheese
• 1 packet of vanilla sugar
• 1 pack of pudding powder, vanilla
• 375 ml milk
• 2 cans of tangerine(s)
• 3 egg whites
• 100 g sugar

Instructions

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

Knead the ingredients for the shortcrust pastry together thoroughly and chill the dough for 30 minutes. In the meantime, beat the egg yolks with the sugar until frothy, add the quark, vanilla sugar, and vanilla pudding powder and mix everything well. Stir in the milk and finally, carefully stir in the drained mandarin oranges. Line a greased springform pan with the shortcrust pastry and raise the rim to a height of about 3 cm. Pour in the mandarin orange and quark mixture and bake the cake in a preheated oven at 200 degrees Celsius for about 45 minutes. Then beat the egg whites with the sugar until stiff peaks form and spread the beaten egg whites over the cake. Use a fork to create small spikes or waves in the beaten egg whites. Bake the cake again at 150 degrees Celsius for about 15 minutes, until the meringue is golden brown.