Mandarin cheese cake with coconut

Name: Mandarin cheese cake with coconut
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 16
Ingredients: 350 g Butter; 60 g Icing sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 7-10 Tbsp grated rind of 1 untreated lemon; 2 Egg yolk (size M); 175 g Flour; 200 g Sugar; 4 Eggs (size M); 2 packages Pudding powder "Vanilla Flavor"; 750 g Low-fat curd; 125 ml Coconut milk; 1 package Sauce powder "Vanilla flavor; 250 g ready-to-bake poppy seed filling; 50 g Coconut chips; 2 TABLESPOONS Apricot Jam; 2 Clementines; 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease; baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 16

350 g Butter
60 g Icing sugar
1 package Vanillin sugar
7-10 Tbsp Salt
7-10 Tbsp grated rind of 1 untreated lemon
2 Egg yolk (size M)
175 g Flour
200 g Sugar
4 Eggs (size M)
2 packages Pudding powder "Vanilla Flavor"
750 g Low-fat curd
125 ml Coconut milk
1 package Sauce powder "Vanilla flavor
250 g ready-to-bake poppy seed filling
50 g Coconut chips
2 TABLESPOONS Apricot Jam
2 Clementines
7-10 Tbsp Icing sugar
7-10 Tbsp Grease
baking paper

Directions

1
Knead 125 g butter in cubes, icing sugar, vanillin sugar, 1 pinch of salt, half of the lemon peel, 1 egg yolk and flour first with the dough hooks of the hand mixer, then work into a smooth dough with your hands. Chill the dough for approx. 30 minutesRoll out the short pastry between 2 layers of baking paper and cut it out with the edge of a springform pan (26 cm Ø). Grease the springform pan (26 cm Ø) and put the base in. Form a roll from the remaining dough and press it lightly onto the base as a rim (approx. 1 cm high)
2
Whisk 225 g butter, 175 g sugar, 1 level teaspoon salt and remaining lemon zest with the whisk of the hand mixer for 4-5 minutes until creamy, adding the eggs one by one. Add the pudding powder and mix. Stir 700 g quark into the mixture, fill the mixture into the prepared springform pan and spread
3
Bring 100 ml coconut milk to the boil in a pot. Mix sauce powder and 25 g coconut milk with a whisk, stir into the coconut milk. Remove the pot from the stove. Stir 50 g quark, 1 egg yolk and poppy seed filling into the mixture, spread over the cheesecake with a tablespoon. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. Cut the edge of the cake with a small knife. Bake at the same temperature for another 30 minutes. Reduce temperature (electric oven: 150 °C/ convection oven: 125 °C/ gas: stage 1), bake for another 30 minutes. Let the cake cool down in the tin
4
Take the cake out of the mould. Roast coconut chips in a pan without fat while turning for 2-3 minutes, remove. Bring jam and 1 tablespoon of water to the boil in a saucepan, brush the edge of the cake with a brush. Press on approx. 40 g coconut chips
5
Peel clementines so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Dust the edge of the cake with icing sugar. Place approx. 12 small nests of coconut chips on top, decorate with 1 clementine fillet each
6
waiting time approx. 2 1/2 hours