John Myers
Ingredients for 1 servings:
- 130 g flour
- 2 tsp baking powder
- 25 g cocoa powder
- 90 g margarine, soft
- 80 g sugar
- 1 egg yolk
- 250 g quark, 40%
- 80 g margarine
- 90 g sugar
- 1 egg(s)
- 2 egg whites
- ½ pack of pudding powder (vanilla pudding powder)
- 1 can/n tangerine(s)
Instructions
Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes
for 12 small juicy delicacies to enjoy with coffee
Preheat the oven to 175°C (top/bottom heat) (150°C fan-assisted). Prepare 12 silicone muffin cups. Make a shortcrust pastry from the first 6 ingredients. Knead well, then shape into a log and cut into 16 equal pieces (4 of these will later be used for the Zupfkuchen crumble). Divide the 12 pieces of shortcrust pastry evenly among the muffin cups, forming a rim and pressing firmly into the bottom. Mix together the remaining ingredients. Beat the eggs until frothy, add the sugar and margarine. Then stir in the quark and vanilla pudding powder until smooth. Finally, fold in the mandarins. Divide the quark mixture among the cups. Tear the remaining shortcrust pastry into pieces or cut out with attractive cutters and spread them over the quark mixture. Place the muffins on a baking sheet and bake in the preheated oven for about 25-30 minutes, then let them cool thoroughly. Tip: The muffins freeze well and can simply be thawed again for coffee.
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