Curd cake with mandarin oranges

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   For the short pastry, put the flour in a bowl. Make a depression in the middle. Add sugar, salt and the egg to the depression. Cut the fat into pieces and place them on the edge of the flour. Work into a smooth dough with the dough hooks of the hand mixer. Cover the dough and put it in the cold for about 30 minutes.

2. 2

   Roll out the dough on a floured work surface to a rectangle of approx. 23 x 26 cm. Place the dough sheet on a greased baking tray. Draw an adjustable box-edge form into a rectangle of 23 x 26 cm (alternatively, form a rim out of extra strong aluminium foil) and place it on the dough as a rim. Prick the dough several times with a fork. Pre-bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 15 minutes. Take the cake out of the oven and let it cool down. For the topping, drain the mandarins on a sieve. Beat the eggs, sugar, vanillin sugar and salt until fluffy. Stir in quark, lemon juice and zest and pudding powder. Put some mandarin wedges aside for garnishing. Stir the remaining mandarins into the quark mixture. Pour the quark onto the cooled base, smooth it down and spread the mandarins on top.

3. 3

   For the topping, drain the mandarins on a sieve. Beat the eggs, sugar, vanillin sugar and salt until fluffy. Stir in quark, lemon juice and zest and pudding powder. Put some mandarin wedges aside for garnishing. Stir the remaining mandarins into the quark mixture. Pour the quark onto the cooled base, smooth it down and spread the mandarins on top. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 1 hour. Take out, let cool and cut into pieces

4. 4

   Dishes: Wedgwood