Cheesecake from the tray

Name: Cheesecake from the tray
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 2 can(s) (à 314 ml) Mandarin oranges; 10 Eggs (size M); 375 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 7-10 Tbsp a few drops of butter-vanilla aroma; 1.5 kg Low-fat curd; 250 g Mascarpone; 250 g Whipped cream; 75 g ground almonds (without skin); 2 packages Pudding powder "Vanilla Flavor"; 50 g flaked almonds; 7-10 Tbsp Grease

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

2 can(s) (à 314 ml) Mandarin oranges
10 Eggs (size M)
375 g Sugar
2 packages Vanillin sugar
1 pinch Salt
7-10 Tbsp a few drops of butter-vanilla aroma
1.5 kg Low-fat curd
250 g Mascarpone
250 g Whipped cream
75 g ground almonds (without skin)
2 packages Pudding powder "Vanilla Flavor"
50 g flaked almonds
7-10 Tbsp Grease

Directions

1
Drain mandarin oranges well in a sieve. Beat the eggs in a very large mixing bowl with the whisk of the hand mixer until thick and creamy (approx. 12 minutes). Add sugar, vanillin sugar and salt. Add butter-vanilla flavouring, quark, mascarpone, cream and 50 g almonds, stir well. Sift the pudding powder on top and stir in well. Carefully fold in about 280 g of the mandarin oranges. Pour the quark mixture into a well greased oven pan sprinkled with 25 g almonds, smooth it down.
2
Spread the rest of the mandarin oranges and almond flakes on top. Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for 50-60 minutes. Remove from the oven, place on a rack and let cool off well. The cake can be prepared the day before. When well cooled, it is best cut. Makes about 24 pieces