RUF Cheese Cream Cake Baking Mix 350g / 12.34oz

Top/bottom heat: approx. 175 °C
Convection: approx. 160 °C
Baking time: approx. 25 minutes

You also need:
For the dough:
3 eggs (size M)
25 ml (approx. 2 tablespoons) milk (1.5% fat)

For the filling:
200 ml of lukewarm water
200 g cold cream
500 g low-fat curd cheese or sour cream
2 small cans of mandarins (drained weight 175 g each)

prepare the dough
Put the baking mix, eggs and milk in a mixing bowl and mix with the electric hand mixer (whisk) first briefly on the lowest setting, then mix on the highest setting for about 4 minutes until creamy. Bake
Put the dough into a springform pan (Ø 26 cm) lined with baking paper and smooth it out. Bake the base in the preheated oven on the middle rack. Cool and decorate
Drain the mandarins well in a sieve. Put 10 mandarins to one side for decoration. Cut the cooled base in half. Put the bottom half of the base on a cake plate and place a cake ring or the ring of the springform pan around the base. Beat the cold cream until stiff. Mix the cream powder and water with a whisk. Gradually stir in the quark or sour cream and fold in the cream. Spread the base with about 5 tablespoons of cream. Spread the remaining mandarins on top, leaving a border about 1 cm wide. Put 2/3 of the remaining cream on the mandarins and spread evenly. Place the second base on top and spread the remaining cream on top and smooth it out. Use a fork to draw cross-shaped lines in the cream and garnish with the mandarins that you put to one side. Put the cake in the fridge for at least 2 hours. Loosen the ring using a wet knife, remove it and smooth the edge.