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Clementine yogurt cake
(1 vote)
Difficulty:
easy
Preparation:
35 min.
Preparation
ready in 1 hr 45 mins
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Ingredients
for
24
- For the dough
- 350 grams Pastry flour
- 1 pkg Baking powder
- 2 Tbsps Cocoa (dark)
- 200 grams Quark
- 125 milliliters milk
- 125 milliliters Canola oil
- 100 grams sugar
- 1 pkg Vanilla sugar
- For the topping
- 3 cans Clementine
- 5 eggs
- 1 kilogram Quark
- 500 grams Yogurt (0.1% fat)
- 3 Tbsps cornstarch
- 1 tsp cinnamon
- 225 grams sugar
- powdered sugar (for dusting)
Preparation steps
1.
For the dough, add all ingredients to a bowl and knead into a smooth dough. Roll out onto a floured work surface until about the size of a baking sheet. Place on a baking sheet lined with parchment paper.
2.
For the topping, pour clementines into a colander and drain well. Separate eggs and beat yolks with quark, yogurt and cornstarch until smooth. Fold in 2/3 of clementines. Beat egg whites with sugar until very stiff and fold into topping gently with cinnamon.
3.
Spread topping over dough, smooth and sprinkle with remaining clementines.
4.
Bake in a preheated oven at 175°C (approximately 350°F) for 70 minutes. Cover with aluminum foil if cake begins to darken too much. Remove from oven and cool. To serve, dust with powdered sugar and slice.
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