Moist quark cake in a glass

Ingredients for 1 servings:

• 500 g low-fat curd cheese
• 2 eggs
• 2 tbsp semolina (soft wheat)
• 1 packet of vanilla sugar
• 100 g sugar
• 1 can of tangerine(s)
• some margarine for the jars or the baking tray

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Also as a sheet cake, super moist and really delicious.

Preheat the oven to 180°C. Place the quark, semolina, eggs, sugar, and vanilla sugar in a bowl and mix well. Lightly grease 6 small preserving jars and fill them 3/4 full with the batter. Place 2-3 mandarin orange segments on top and bake in the center of the oven for about 25 minutes. The batter will rise during baking but will shrink again. This is normal. In the meantime, boil the lids of the preserving jars. Immediately after baking, close the hot lids on the jars (be careful of your fingers) and let them cool. The cake will keep in the jar for weeks. For a sheet cake, I use 2-3 times the amount, pour the batter onto a greased baking sheet, and scatter the mandarin oranges on top. Bake for 25-30 minutes.