Skip to content
German Pastry Chef, home

Sheet Cakes, Cakes

Moist Quark Sheet Cake with Mandarin Oranges and My Crunchy Almond Topping

by Lisa

Trained pastry chef

Slices of quark sheet cake with mandarin oranges and a caramelized almond crunch topping

4.8 (53)out of 5, 53 ratings

Go to recipePrint
Prep
10 min
Bake
30 min
Total
40 min
Makes
16

As soon as the almond topping starts to bubble in the oven and turns golden and caramelized, I know this quark sheet cake with mandarin oranges and almond crunch will be gone again before dinner. Three layers that simply work beautifully together. Here I use a quark and oil dough as the base, which I don't often do, but it's exactly right for this cake: its texture goes wonderfully with the creamy cheesecake layer on top, and it doesn't dry out as it cools.

Read more

A few weeks ago I gave you a sneak peek of this cake in my story, and now here's the full version with every step from my kitchen. By the way, instead of mandarin oranges, apricots or grated apples work too, just the way my aunt used to make it. Only one thing really matters: add the almond nut brittle mixture only once the quark filling has mostly set, otherwise it sinks in and you lose the typical crunchy layer. (Nut brittle is caramelized sugar with nuts; here you make it yourself from sliced almonds. If you ever want a shortcut for decorating, crushed nut brittle or hazelnut praline is what you'd buy in the US and the UK.) Here is my recipe for quark sheet cake with mandarin oranges and almond crunch:

Ingredients

Makes 16

Quark and oil dough

  • 2 ⅓ cups300 gall-purpose flourIn German recipes plain flour means soft wheat flour Type 405 unless stated otherwise. In the US use all-purpose flour; in the UK, plain flour.
  • 1 tspbaking powder1 tsp = 4 g. German baking powder is sold in 15 g packets, each meant for about 500 g (4 cups) of flour. In the US and the UK use regular baking powder (1 tbsp plus ¾ tsp per 15 g packet).
  • 1 pinchground cinnamon
  • 2 ½ tbsp30 ggranulated sugar
  • ½ cup plus 2 tbsp150 gquarkLow-fat or full-fat, anything works. Quark is a fresh, mild and slightly tangy cheese with a spoonable texture, used in German cheesecakes, doughs and creams. In the US use full-fat Greek yogurt strained overnight, or farmer's cheese; in the UK, quark from the supermarket chiller (choose a full-fat one if you can find it). Low-fat quark is made from skimmed milk and is firmer and tangier; in the US use nonfat Greek yogurt strained overnight, or plain skyr; in the UK, quark (most UK quark is already fat-free).
  • ¼ cup60 mlmilk
  • ⅓ cup80 mlneutral oila neutral-tasting oil, such as vegetable or sunflower oil
  • 1 pinchsalt

Quark filling

  • 3 cups750 gquark
  • 5 tbsp70 gunsalted buttermelted. German butter is unsalted and has about 82 percent fat. In the US use unsalted butter (European-style unsalted butter is closest); in the UK, unsalted butter.
  • ⅔ cup140 ggranulated sugar
  • 4 tbsp30 gcornstarchor vanilla custard pudding powder. Cornstarch is a fine starch, usually made from corn, used to thicken creams and lighten cakes (UK: cornflour). Vanilla custard pudding powder is a German packet of vanilla-flavored starch (about 37 g) that is normally cooked with 2 cups (500 ml) of milk and sugar into pudding; in the US use cornstarch plus a little vanilla extract instead (about ⅓ cup (40 g) cornstarch plus 1 tsp vanilla extract per packet); in the UK, custard powder, which swaps 1:1 by weight.
  • 2large eggsGerman size M
  • 1 pinchsalt
  • 2 tbsplemon juiceoptional

Crunchy topping

  • 1 stick plus 3 tbsp160 gunsalted butter
  • 1 cup200 ggranulated sugar
  • 4 tbsphoneyclear and runny
  • ¾ cupheavy cream12 tbsp. German cream for whipping has about 30 to 32 percent fat. In the US use heavy cream or heavy whipping cream; in the UK, whipping cream (double cream also works).
  • 2 cups plus 2 tbsp180 gsliced almonds

Also needed

  • 5 to 10 oz150 to 300 gfruit of your choiceApples, pears, apricots, mandarin oranges, cherries... almost anything works.
  • powdered sugarfor garnish. Very finely ground sugar for icings and dusting. In the US: powdered sugar (confectioners' sugar); in the UK: icing sugar.

Method

  1. Preheat the oven to 350°F (180°C) conventional (top and bottom heat). Line a large baking sheet (about 16 × 14 inches / 40 × 35 cm) with parchment paper; a US half sheet pan (18 × 13 inches) works too.

Quark and oil dough

  1. Knead all the ingredients into a smooth, soft dough that isn't sticky, and spread it over the baking sheet.

Cheesecake filling

  1. Mix all the ingredients into a creamy filling and spread it over the base.

  2. Scatter your fruit over the filling and put the baking sheet into the hot oven. It bakes for about 30 minutes.

Crunchy topping

  1. Bring the cream, sugar, butter and honey to a boil and let it cook for a few minutes, stirring, then add the almonds and take the mixture off the heat.

  2. Use two forks to spread the topping evenly over the cake and bake for about another 10 minutes, until everything is caramelized and bubbling.

  3. Let it cool completely on a wire rack before you cut and serve it.

Questions and answers

Which quark works best for the filling?
For me, low-fat quark has worked just as well as full-fat quark. Full-fat tastes a little creamier, while low-fat quark makes the cake lighter. More important than the fat content is that the quark is fresh and that you mix it well with the eggs and butter so no little lumps remain.
Can I replace the quark and oil dough with a classic shortcrust pastry?
In theory yes, but I'd rather advise against it. The texture of the quark and oil dough goes so well with the creamy quark filling on top. Shortcrust is drier and more crumbly, so the cake loses its moist character. If you do use shortcrust, don't forget to blind bake it.
Do I have to use canned mandarin oranges, or do fresh ones work too?
Both work. Canned ones are more convenient, but then be sure to drain them really well in a sieve, otherwise the liquid soaks into the base. Peel fresh mandarins, divide them into segments and pat them dry briefly with paper towels. I love the taste of both versions.
Why does the crunchy topping go into the oven so late?
If you put the almond nut brittle mixture on the still liquid quark filling right at the start, it simply sinks in, and in the end you don't get a crunchy layer on top, just almonds in the quark filling. That's why I only add it once the filling has almost set and no longer wobbles.
How long does the quark sheet cake with mandarin oranges keep?
Well covered in the fridge, it easily keeps for three days at my place. I think it's best on the first and second day, because the crunchy layer is still nice and crisp then. From day three the brittle layer draws a little moisture, but it still tastes really delicious.
Can I use other fruit instead of mandarin oranges?
Absolutely. My aunt often makes it with chopped apricots, and that's a great match. Grated apples with a little cinnamon on top are a really lovely combination too. With juicy fruit like apricots, drain the pieces well first so the cake doesn't get too wet.