Blood Orange Quark Cake

Ingredients

Directions

1. 1

   Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg whites, 1 pinch of salt and 3 tbsp. cold water until stiff, while pouring in 100 g sugar and 1 vanillin sugar. Beat the egg yolks separately into the mixture. Sift flour, starch and baking powder into the mixture and fold in. Spread into the mould. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 30 minutes. Cooling down

2. 2

   Cut the sponge cake 1x horizontally. Sprinkle the bases with tequila. Place the edge of the mould around the lower base

3. 3

   Soak the white and red gelatine in cold water. Squeeze 4 blood oranges and measure 350 ml juice

4. 4

   Mix quark, 125 g sugar, 350 ml orange juice, up to 5 tablespoons, lemon zest and juice. Squeeze out all the gelatine and dissolve over a mild heat. Stir in the rest of the orange juice by the spoonful, then stir into the quark cream. Chill for approx. 10 minutes until it begins to gel

5. 5

   Whip 250 g cream until stiff. Fold into the quark cream. Spread half of the cream on the lower cake base. Place 2nd cake base on top. Spread the rest of the cream on top. Chill the cake for about 6 hours.

6. 6

   Peel the rest of the oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins and let them drip off. Whip 150 g cream and 1 vanillin sugar until stiff. Spread the cake rim with it. Decorate the cake shortly before serving with orange fillets, cocktail cherries, citrus slices and decoration sugar

7. 7

   This is how it works without alcohol: instead of tequila, sprinkle the cake bases with orange juice. Instead of freshly squeezed, you can also use ready-made blood orange juice or blood orange drink