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

Ingredients

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

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

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

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.

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.

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

Mix all the ingredients into a creamy filling and spread it over the base.
Scatter your fruit over the filling and put the baking sheet into the hot oven. It bakes for about 30 minutes.

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.
Use two forks to spread the topping evenly over the cake and bake for about another 10 minutes, until everything is caramelized and bubbling.
Let it cool completely on a wire rack before you cut and serve it.

From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/quark-sheet-cake-with-mandarin-oranges-and-almond-crunch/