Cheese and cream cake with orange crumbles

Name: Cheese and cream cake with orange crumbles
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 125 ml Milk; 550 g Flour; 1/2 cube (21 g) fresh yeast; 350 g Sugar; 1 egg (size M); 175 g soft butter; 1 package grated orange peel; 7-10 Tbsp Salt; 1 knife tip Baking Powder; 1 Egg yolk (size M); 6 sheets Gelatine; 1 can(s) (314 ml) Mandarin Oranges; 600 g Double cream cream cheese; 5 TABLESPOONS Lemon juice; 250 g Whipped cream; 3 TABLESPOONS Icing sugar; 7-10 Tbsp Fat and flour; 7-10 Tbsp Flour

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

125 ml Milk
550 g Flour
1/2 cube (21 g) fresh yeast
350 g Sugar
1 egg (size M)
175 g soft butter
1 package grated orange peel
7-10 Tbsp Salt
1 knife tip Baking Powder
1 Egg yolk (size M)
6 sheets Gelatine
1 can(s) (314 ml) Mandarin Oranges
600 g Double cream cream cheese
5 TABLESPOONS Lemon juice
250 g Whipped cream
3 TABLESPOONS Icing sugar
7-10 Tbsp Fat and flour
7-10 Tbsp Flour

Directions

1
Warm the milk lukewarm. Put 300 g of flour in a bowl and press a depression in the middle. Crumble yeast into it and mix with milk, 25 g sugar and some flour from the rim. Cover and leave to rise in a warm place for about 15 minutes. Place the egg, 50 g butter, 25 g sugar and 1 pinch of salt on the edge of the flour. Knead everything with the dough hooks of the hand mixer to a smooth dough. Cover the dough and let it rest in a warm place for about 30 minutes. For the crumbles, melt 125 g butter, let it cool down a little.
2
Mix 250 g flour, 100 g sugar, orange zest, 1 pinch of salt and baking powder. Add the egg yolks and liquid butter and knead into crumbles using the dough hooks of the hand mixer. Put it in a cold place. Grease a springform pan (26 cm Ø) and dust with flour. Roll out the dough on a floured work surface until round (26 cm Ø) and place in the form. Cover and leave to rise for about 10 minutes. Spread crumbles on the dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Leave to stand for 5 minutes in the switched off oven. Let cool off on a cake rack. For the cream, soak gelatine in cold water. Drain mandarin oranges on a sieve. Mix cheese, 200 g sugar and 4 tablespoons lemon juice. Squeeze the gelatine and dissolve. Stir 3 tablespoons of cream into the gelatine, then swiftly stir the mixed cream into the rest of the cream. Whip cream until stiff.
3
Leave to stand for 5 minutes in the switched off oven. Let cool off on a cake rack. For the cream, soak gelatine in cold water. Drain mandarin oranges on a sieve. Mix cheese, 200 g sugar and 4 tablespoons lemon juice. Squeeze the gelatine and dissolve. Stir 3 tablespoons of cream into the gelatine, then swiftly stir the mixed cream into the rest of the cream. Whip cream until stiff. Stir the cream and mandarin oranges into the cream. Remove the cake from the tin and cut in half horizontally. Close a cake ring around the lower cake base. Spread the cream on the base and smooth it down. Place the upper cake layer on the cream. Chill the cake for 1-2 hours. For the icing mix 1 tablespoon lemon juice, 1 tablespoon water and icing sugar. Remove the cake from the cake ring and brush the icing onto the crumbles
4
Stir the cream and mandarin oranges into the cream. Remove the cake from the tin and cut in half horizontally. Close a cake ring around the lower cake base. Spread the cream on the base and smooth it down. Place the upper cake layer on the cream. Chill the cake for 1-2 hours. For the icing mix 1 tablespoon lemon juice, 1 tablespoon water and icing sugar. Remove the cake from the cake ring and brush the icing onto the crumbles
5
2 1/2 hours waiting time