Mandarin cream cake with meringue

Name: Mandarin cream cake with meringue
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 7-10 Tbsp Grease; 200 g Flour; 100 g + 25 g + 150 g sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 75 g cold butter; 75 g cold clarified butter; 7-10 Tbsp Flour; baking paper; 1 can(s) (314 ml) Tangerines; 3 sheets white gelatine; 250 g Edible quark (20 % fat); 2 TABLESPOONS Sugar; 1 package Vanillin sugar; 75 ml Orange juice; 100 g Whipped cream; 3 fresh protein (Gr. M); 1 TEASPOON Lemon juice; 7-10 Tbsp Salt; 150 g Sugar

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

7-10 Tbsp Grease
200 g Flour
100 g + 25 g + 150 g sugar
1 package Vanillin sugar
7-10 Tbsp Salt
75 g cold butter
75 g cold clarified butter
7-10 Tbsp Flour
baking paper
1 can(s) (314 ml) Tangerines
3 sheets white gelatine
250 g Edible quark (20 % fat)
2 TABLESPOONS Sugar
1 package Vanillin sugar
75 ml Orange juice
100 g Whipped cream
3 fresh protein (Gr. M)
1 TEASPOON Lemon juice
7-10 Tbsp Salt
150 g Sugar

Directions

1
For the dough, grease a round tart or casserole dish (24 cm Ø; 3 cm high). Place several strips of baking paper in the form (see right). Flour, 100 g sugar, vanillin sugar, 1 pinch of salt, 3-4 tablespoons cal-.
2
Knead the water, butter and clarified butter in pieces first with the dough hooks of the mixer and then briefly with your hands until smooth. Roll out the dough on some flour to a circle (approx. 32 cm Ø). Place in the form, pressing down on the edge and leave to stand approx. 1 cm over the edge.
3
Chill for about 1 hour.
4
Bake the dough in a preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer) for 30-35 minutes. Let it cool down. Lift the cake base out of the tin using the baking paper strips, remove the baking paper.
5
If necessary, put the base back in the mould or on a cake plate.
6
For the quark cream, drain the mandarins. Soak the gelatine in cold water. Mix quark, sugar, vanilla sugar and orange juice. Squeeze the gelatine, dissolve at low heat. Stir in 2 tbsp. quark cream, then stir into the rest of the cream.
7
Chill for about 5 minutes until it begins to gel. Whip the cream until stiff, fold into the cream. Fold in tangerines. Spread on the cake base. Chill for about 3 hours.
8
For the meringue egg whites and lemon juice in a hot water bath (the heat makes the beaten egg whites stable), whisk until stiff, adding 1 pinch of salt and 150 g sugar.
9
Continue beating until the sugar is dissolved and the mixture is shiny and slightly firm. Spread the dome on the quark cream. Scald with a kitchen gas burner while constantly moving the burner or place briefly under the preheated grill of the oven until the meringue is lightly browned.