Mandarin cake from the tin

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Beat the eggs, 9 tablespoons cold water, 150 g sugar, 1 pinch of salt, vanilla sugar and sponge cake perfectly with the whisk of the hand mixer on the highest setting for about 5 minutes until frothy.

2. 2

   Mix flour, baking powder and poppy seeds and fold into the egg foam mixture in approx. 3 portions. Spread the mixture on a baking tray lined with baking paper (approx. 35 x 40 cm). In a preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see

3. 3

   manufacturer) bake for about 10 minutes. Remove from the oven. Turn the sponge onto a damp tea towel and remove the baking paper immediately. Let the sponge cake cool down.

4. 4

   Drain the mandarins well and collect the juice. Soak gelatine in cold water. Whip cream until stiff. Mix quark, yoghurt and 2 tbsp. sugar. Chop 2 tbsp. mandarins and stir into the cream.

5. 5

   Cut the sponge cake in half crosswise to make 2 smaller plates. Place each plate on a board or tray (should fit in the refrigerator). Squeeze out the gelatine and dissolve at low heat.

6. 6

   Stir in 4-5 tablespoons of the quark cream by the spoonful, then stir into the rest of the cream.

7. 7

   Fold in cream in portions. Spread the cream evenly on the 2 pastry plates, carefully spreading it along the edges. Spread the mandarins on top. Chill the cake for approx. 2 1⁄2 hours.

8. 8

   1⁄2 l Measure out the tangerine juice. Mix the cake glaze and 2 tablespoons of sugar in a small pot. Stir in tangerine juice bit by bit. Heat while stirring and bring to the boil briefly. Remove from heat and let rest for 4-5 minutes.

9. 9

   Spread the icing evenly on the mandarins, chill again for about 1 hour. Chop the pistachios. Cut cake into pieces and sprinkle with pistachios.

Nutrition Facts

KCAL
260 kcal

CARBS
28 g

FATS
12 g

PROTEINS
7 g