Are you looking for a lightning-fast tray bake where you don’t have to weigh a single ingredient, yet the result is perfectly fluffy and moist? This pour-over cup cake with quark and mandarins is exactly what you need. All you need is one standard cup, one bowl, and an ordinary spoon. In just 10 minutes, you’re ready, and the oven will take care of the rest.
The magic of this recipe lies in the wonderful combination of light sponge cake, creamy islands of honest quark, and juicy canned mandarins. The quark mixture slightly sinks into the batter during baking, creating a beautiful marbled effect in the cut and ensuring the cake is never dry. Let’s bake it step by step.
| Parameter | Value |
|---|---|
| Preparation time | 10 minutes |
| Baking time | 20–25 minutes at 180 °C |
| Difficulty | Extremely easy (cup recipe) |
| Main flavors | Delicate sponge, honest quark, and juicy mandarins |
Ingredients You’ll Need
Use a standard 250 ml cup for measuring.
For the pour-over cup batter:
- 2 cups plain flour: Sifted for extra fluffiness.
- 1 cup granulated or caster sugar
- 1 cup milk: At room temperature.
- ½ cup oil: Keeps the base moist for longer.
- 1 packet baking powder
- 2 whole eggs
For the creamy quark layer:
- 2 tubs of full-fat quark: (Total 500 g) For a perfectly smooth texture.
- 1 whole egg: Binds the quark and keeps it fluffy in the oven.
- Powdered sugar: To taste and preference.
For finishing:
- 1 can of canned mandarins: Thoroughly drained.
Step-by-Step Preparation
1. Preparing the Pour-Over Batter
In a large bowl, combine two cups of plain flour mixed with baking powder and one cup of sugar. Add two whole eggs, half a cup of oil, and one cup of milk. Using a wooden spoon or a whisk, mix everything thoroughly until you have a semi-liquid, beautifully smooth batter without lumps.
2. Layering onto the Tray
Line a classic baking tray with baking paper (or grease it and dust with coarse flour). Pour the prepared batter evenly onto the tray and spread it to the edges with a spatula.
3. Preparing the Quark and Decorating
In a smaller bowl, whisk together both tubs of full-fat quark with one egg and powdered sugar to taste. Take a regular soup spoon and use it to place neat dollops or irregular islands of the quark mixture onto the batter. The quark will partially sink into the batter.
4. Mandarin Touch and Baking
Evenly distribute the drained mandarin segments over the quark dollops and the empty spaces on the batter. Place the tray in an oven preheated to 180 °C and bake for about 20 to 25 minutes, until the edges of the sponge turn golden and the quark sets. You can check the center with a skewer.
5. Serving
Let the finished cake cool completely on the tray. The quark will firm up beautifully once cooled, and the cake will slice cleanly. Before serving, you can lightly dust each square with powdered sugar.
Frequently Asked Questions (FAQ)
Yes, you can, but full-fat cottage cheese in a tub has the best creamy consistency and will remain wonderfully moist after baking. Low-fat cottage cheese contains more water, which could cause the dough around the cheese to be slightly soggy.
Absolutely! This poured cake is a genius base for any fruit. It tastes great with canned peaches (sliced), pineapple, or in season with fresh blueberries, strawberries, raspberries, or apricots.
The thickness of the dough depends on the size of the eggs used. The dough should have the consistency of thicker pancake batter, which spreads easily across the baking sheet. If it’s too thick, add 1–2 tablespoons of milk; if it’s too runny, sprinkle in a tablespoon of flour.
The pour-over cup cake with quark and mandarins is clear proof that the quickest one-bowl recipes are often the most popular at the table. Enjoy!
