| ** Crust ** | |
| 190g All-Purpose Flour | |
| 1 tsp Baking Powder | |
| 50g Granulated Sugar | |
| Pinch of Salt | |
| 1 egg | |
| 100g unsalted Butter | |
| ** Filling ** | |
| 200g Granulated Sugar | |
| 4 Eggs (170g) | |
| 50g Cornstarch | |
| ⅛ tsp salt | |
| 1kg Quark - Drained if Necessary | |
| 120g Sour Cream | |
| ¼ tsp vanilla extract | |
| 120ml Vegetable Oil | |
| 120ml Milk | |
| 2 - 310g cans mandarin oranges, drained | |
| ** Whipped Cream ** | |
| 250ml - Whipping Cream | |
| 24g Powdered Sugar | |
| 1 tsp Vanilla Extract | |
| Zest of 1 Clementine |
| 1. | To make the crust: In a mixing bowl, mix together the flour, baking powder, sugar, and salt. Stir in the egg and then add the butter. Knead together by hand until smooth. The dough will be quite soft. Shape into a disk, wrap in plastic, and refrigerate for 1 hour. |
| 2. | Preheat the oven to 350°F/180°C. Remove the dough from the refrigerator and unwrap. Sandwich the dough between two pieces of plastic wrap and, using a rolling pin, roll it out to make a circle 11 inches/28cm in diameter. Carefully transfer to a 9-inch/23cm springform pan, pressing the excess dough against the sides of the pan to form a 1-inch/2.5cm edge. You may need to patch the crust here and there due to the dough’s softness. Don’t worry about overworking the dough. Line the crust with aluminum foil and fill with pie weights or dried beans. Place in the oven and bake for 20 minutes. |
| 3. | While the crust is baking, make the filling: Place the sugar and eggs in the bowl of a stand mixer fitted with the whisk attachment and whip together until thick and pale, about 1 minute. Add the cornstarch and salt and mix at medium-low speed until the cornstarch has been absorbed. Add the Quark and sour cream and mix until well combined. Add the vanilla extract, vegetable oil, and milk and mix until well combined. |
| 4. | Remove the pan from the oven and remove the pie weights and aluminum foil. If the dough has shrunk down from the sides, use the back of a large metal spoon or measuring cup to push it back up again. Scrape the Quark mixture into the hot crust and smooth the top. In all likelihood, the Quark mixture will be higher than the crust you’ve made. Arrange the mandarin oranges decoratively (in concentric circles, for example) on top of the Quark. Alternatively, scrape half the Quark mixture into the hot crust and smooth. Arrange the drained mandarin oranges on top of the filling and then top with the remaining filling and smooth the top. Return the pan to the oven and bake for 65 to 70 minutes, or until the cake is set and the rim of the cake is slightly browned. The cake will still jiggle, but should be dry to the touch. |
| 5. | Place the pan on a rack to cool for 30 minutes. Remove the springform ring and let cool completely. Refrigerate it overnight before serving because the cake settles into itself slightly and will take on a denser, creamier quality. (The cake can also be eaten the day it is made, in which case it will have a very light and airy consistency.) The cake will keep for at least 3 days and up to 1 week in the refrigerator. Before serving, let the refrigerated cake sit at room temperature for 30 minutes. |
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