Gold Sprinkle Cake

• 250 g cake mix, 120 g quark filliing

• Dough: 65 g butter or margarine, 1 egg (medium size)
• Filling: 500 g low fat quark, 100 ml vegetable oil, 250 ml milk, 3 egg yolks (medium size), 2 tins of mandarines (sieved weight 350 g)
• Merinque topping: 3 egg whites (medium size), 100 g sugar

1. Place the cake mix, egg, butter or margarine into a bowl and mix for around 3 minutes using a hand mixer or electric mixer (dough hook) until the dough is even and pliable.
2. Roll out 3/4 of the dough into a greased spring baking tin (ø 26 cm). Form the rest of the dough into a roll and press around the inside edge of the form to a height of around 3 cms.
3. Put the mandarines into a sieve to remove all liquid. Separate the 3 eggs.
4. Put the quark filling, the fresh quark, the egg yolks, oil and milk into a bowl and whisk for around 1 minute with using an electric mixer at low speed. Fold the mandarine segments carefully into the quark filling and then spread the filling evenly onto the cake base in the baking tin.
5. Place the baking tin onto the middle shelf of the preheated oven and bake for around 50 minutes. Do not allow the quark layer to brown.
6. Whisk the egg whites until they become stiff – adding the sifted sugar carefully and mixing well. After the cake has been baking in the oven for 50 minutes, remove the baking tin from the oven and spread the meringue mix carefully onto the top of the cake and continue to bake for a further 10 minutes until the meringue starts to turn a golden brown colour.
7. Remove the cake from the tin and allow to cool. The sprinkled effect appears once the cake has cooled!

• Electric oven: approx. 180 °C
• Hot air oven: approx. 160 °C
• Gas oven: gas mark 3