Mandarin Cream Slices

Ingredients

Directions

1. 1

   Put the contents of 2 cans of mandarin oranges in a sieve and let them drain, collecting the juice. Cut the fat into pieces. Cream the fat, 180 g sugar and 1 packet of vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir in alternately with 6 tablespoons of mandarin juice. Line a baking tray (32 x 39 cm) with baking paper.

2. 2

   Spread the dough evenly on top. Bake the cake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas : level 3) for 10-12 minutes. Remove from oven and let cool on a cake rack. Soak gelatine in cold water. As soon as the cake has cooled down, mix quark, 200 g sugar and 1 sachet of vanillin sugar. Whip the cream until stiff. Squeeze out the gelatine, dissolve, mix with 5 tablespoons of quark cream, then stir back into the cream. Add orange liqueur. Fold in the cream first, then the mandarins. Pull the bottom off the baking paper. Cover the cake base with a cake frame and spread the cream evenly on the base. Put the cake in a cool place for about 3 hours.

3. 3

   Add orange liqueur. Fold in the cream first, then the mandarins. Pull the bottom off the baking paper. Cover the cake base with a cake frame and spread the cream evenly on the base. Put the cake in a cool place for about 3 hours. Put mandarins from 1 tin into a sieve and let them drain. Wash lemon balm and dab dry. Cut the cake into 20 pieces and decorate with mandarins and lemon balm

4. 4

   waiting time approx. 3 1/2 hours