Hannchen-Jensen Dessert

Summary

Prep Time	1 hr
Cook Time	45 mins
Total Time	1 hr 45 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

1 can tangerine (s), plus some juice from the
250 g quark, 20%
200 ml whipped cream
2 tablespoon, heaped sugar

For the dough:

For decoration:, optional

Tangerine (s), fresh
Almond flakes roasted without fat
Whipped cream

Instructions

Drain the mandarins and then cut them into small pieces. Catch the juice and set aside. Whip the cream until stiff. Mix the quark and sugar in a separate bowl, then fold in the cream, chill.
Preheat the oven to around 160 ° C (convection).
Beat the butter, sugar and vanilla sugar until smooth. Gradually stir in the egg yolks. Mix the flour and baking powder, sift over the butter mixture and stir in as well. If the dough is too firm, I always add a dash of milk to make it a little smoother. Spread the dough in a size 28 springform pan. Beat the egg whites until stiff and pour in the sugar, beating constantly. Now distribute the meringue mass on the dough and sprinkle the sliced almonds over it.
Bake the base for about 45 minutes and then let it cool down completely.
In the meantime, stir the curd mixture again and fold in the tangerine pieces.
Sweeten with tangerine juice until the desired sweetness is achieved.
Crumble the cooled base and put half of it in a bowl, pressing down a little. Spread the quark and tangerine mixture on top and then spread the remaining crumbs on top.
If you like, you can decorate the dessert with whipped cream, sliced almonds (lightly toasted in a pan) and tangerines.

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