Yoghurt and mandarin cake

How to make Yoghurt and mandarin cake recipe - Preparation time: approx. 30 minutes (plus baking and resting time)

Makes 20 slices

For the cake mix:
300 g quark
8 tbsp oil
2 eggs
100 g sugar
400 g flour
½ tsp baking powder
4 tbsp milk
flour for the work surface

For the topping:
800 g mandarin oranges (tinned)
5 eggs
1 tbsp cornflour
7 tbsp yoghurt
1 tsp zest of 1 untreated lemon

Method:
Drain the quark through a sieve and then slightly squeeze. Put in a bowl and mix well with the oil, eggs and sugar. Mix together flour and baking powder, sieve and stir half into the quark mixture. Then add the rest of the flour mixture and carefully knead into a smooth dough, adding the milk towards the end. Roll the pastry into a ball and leave to rest for approx. 10 minutes in the covered
mixing bowl.

Pre-heat the oven to 180 °C (Gas Mark 4). Line a large baking tray with baking parchment. Knead the pastry once more with your hands, then roll it out on a floured surface and put it into the baking tray.

For the topping, drain the mandarin oranges. Separate the eggs. Beat the egg yolks with the cornflour and yoghurt in a hot bain-marie until frothy. Add the lemon zest. Whisk the egg whites until stiff and add to the egg yolk mixture together with the mandarin oranges. Spread on top of the pastry and bake for around 30 minutes.

Yoghurt and mandarin cake recipe