My mate Anouschka baked this deevine cake for us and was kind enough to give me the recipe. I have taken the liberty of translating it from German into English.

PASTRY
250g flour
60g sugar
125g margarine or butter, cut in chunks
1 egg
1 pkt vanilla sugar (I use 1 tsp vanilla essence)
1 tsp baking powder
Flour to roll out the dough
Fat for the form

FILLING
2 eggs
200g sugar
1 lemon, juice of
500g quark / soft cream cheese /
1 tbsp oil
1 pkt / 40g custard powder
500g cream
1 tin mandarins (optional – not added in the recipe in the photo)
Icing sugar to dust before serving

METHOD

1. Pastry: Mix all the ingredients together quickly (you don’t want to work the dough too much) to form a smooth dough. Wrap in plastic wrap and put in the fridge for 30 minutes.

2. Heat the oven to 180°C, grease a 26cm ring tin and roll out the dough using a little flour.

3. Put the dough in to the tin pushing the deges up about 3cm.

4. Filling: Beat the eggs and sugar with a mixer for 5 minutes until it is thick and creamy.

5. Fold in the lemon juice, quark and oil. Then also fold in the custard powder and cream. Drain the mandarins if using and add to the mix as well.

6. Pour the filling onto the dough.

7. Bake in the preheated oven for about 75 minutes. It may be necessary to cover the cake with baking paper after 40 minutes to stop it getting too brown.

8. Switch off the oven and leave the cake in the oven to cool. Put a wooden spoon between oven and door to keep it open and let moisture escape. Remove the baking powder while the cake is cooling.

9. Carefully remove the cake from the tin and put on a serving platter. Sprinkle the edges with icing sugar before serving.
The recipe is from a magazine and the authors name is Nadine Lohman.