Mandarins – Curd Cake
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 3 hrs 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
For the sponge cake base:
- 175 grams sugar
- 5 egg (s)
- 1 point vanilla sugar
- 150 grams flour
- 1 teaspoon Baking powder
For the cream:
- 150 grams sugar
- 500 g quark (0.2%)
- 3 egg (s), separated
- 8 sheets gelatin
- 1 point vanilla sugar
- 3 cans mandarin (s)
- 250 g cream
Print Recipe
Pin Recipe Instructions
- Make the dough from the biscuit ingredients and bake for 35-40 minutes in a 26 cm pan at 160 ° fan. Let the base cool down and put a cake edge around it.
- For the cream, drain the quark and tangerines well and cut the tangerine fillets into small pieces. Mix the quark, sugar, vanilla sugar and egg yolks until frothy. Dissolve the gelatine and stir into the quark mixture. Immediately whip the cream and egg white separately until stiff. When the quark mass starts to gel (it is already when the cream and egg white are stiff) fold in the cream first and then the egg white. Finally fold in the tangerine pieces and then pour the curd cream on the cake base and chill in the refrigerator for about 3 hours.
- Then decorate with cream tuffs and tangerine fillets if necessary.
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