Light Mandarin Quark Cake

Ingredients

• 500 g Low-fat quark
• 2 Eggs
• 50 ml Vanilla pudding powder
• 50 ml Canned mandarins (About 175 g drained weight; reserve some for topping.)
• 50 ml Canned mandarin juice
• 1.5 EL Sweetener of choice (Optional; e.g. honey, maple syrup, date sweetener, or sugar; the source states 1–2 tbsp.)
• Desiccated coconut (For sprinkling, as desired; quantity not specified.)
• Parchment paper (For lining the pan; quantity not specified.)

Steps

1. 1

   Drain the mandarins in a sieve and set the collected juice aside. Reserve some of the mandarins for topping later.

2. 2

   Stir the remaining mandarins with the low-fat quark, eggs, vanilla pudding powder, and 50 ml mandarin juice until creamy.

3. 3

   If desired, lightly sweeten the mixture with the sweetener of your choice and stir again.

4. 4

   Line a small springform pan or loaf pan with parchment paper and pour in the batter.

5. 5

   Distribute the reserved mandarins evenly over the batter.

6. 6

   Bake in a preheated oven at 180 °C using conventional top and bottom heat until the cake is golden brown. The source does not specify a baking time.

7. 7

   Sprinkle the cake with desiccated coconut, as desired.

8. 8

   Allow the cake to cool completely.

9. 9

   Ideally, chill the cooled cake for several hours so that it becomes especially creamy and flavorful.

Notes

The pan is specified as a small springform pan or loaf pan. The source does not provide an exact baking time or a quantity for the desiccated coconut. According to the tip, the cake tastes almost even better the next day and is well suited for preparing in advance.

Nutrition per serving

• Cake
• Dessert
• Vegetarian
• No refined sugar
• Baked
• Mandarins