Summary

Ingredients

• 75 g raisins
• 3 tablespoon schnapps, brandy or ready-made East Frisian bean curd
• Fat, for the shape
• 4 egg (s)
• 250 g flour
• 0.5 ½ point baking powder
• 250 grams sugar
• 3 pts. Vanilla sugar
• 1 pinch (s) salt
• 125 g butter / mararine
• 1 can tangerine (s), (34 ml)
• 500 g quark (low-fat quark)
• 250 g mascarpone
• 1 point pudding powder, vanilla, for cooking
• 1 point aroma (orange peel)
• Powdered sugar, for dusting

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Instructions

1. Wash the raisins, drain and mix with brandy. Cover and leave to stand for at least 2 hours.
2. It is better to take 3 tablespoons of raisins from the East Frisian bean curd,
3. that have been through for a few days.
4. A springform pan 26 cm in diameter; fat.
5. Separate 1 egg. Process flour, baking powder, 100 g sugar, 1 piece of vanilla sugar, salt, fat in flakes, 1 egg yolk and approx. 2 tablespoons of cold water with the dough hook of the hand mixer to make sprinkles. Press 3/4 of it into the mold as a base. Chill the base and the rest of the crumble.
6. Drain the mandarins and brandy-raisins.
7. Beat 3 eggs, 1 egg white, 150 g sugar and 2 sachets of vanilla sugar until frothy. Stir in the quark, mascarpone, custard powder and orange peel. Fold in the raisins and tangerines.
8. Spread the mascarpone mixture on the crumble base. Crumble the rest of the streusel by hand and sprinkle over it.
9. In the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) on the bottom rail (gas: see stove manufacturer) cover for approx. 1 1/4 hours (possibly after approx. 1 hour) ) to bake.
10. Let cool down in the switched off open oven for approx. 20 minutes. Remove and let cool completely in the springform pan. Dust with powdered sugar.