Mandarin Crumble Cake

Name: Mandarin Crumble Cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 375 g Flour; 325 g Sugar; 7 Eggs (size M); 310 g Butter; 2 can(s) (each 314 ml; separation weight: 175 g) Mandarin Oranges; 50 g Coconut flake; 125 g Apricot Jam; 750 g Schichtkäse (20 % fat in dry matter); 1 package Vanillin sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 60 g Wheat semolina; 1 pinch Salt; 1 TABLESPOON Icing sugar and grated coconut for sprinkling; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

375 g Flour
325 g Sugar
7 Eggs (size M)
310 g Butter
2 can(s) (each 314 ml; separation weight: 175 g) Mandarin Oranges
50 g Coconut flake
125 g Apricot Jam
750 g Schichtkäse (20 % fat in dry matter)
1 package Vanillin sugar
7-10 Tbsp grated rind of 1 untreated lemon
60 g Wheat semolina
1 pinch Salt
1 TABLESPOON Icing sugar and grated coconut for sprinkling
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Knead 250 g flour, 75 g sugar, 1 egg, 150 g butter in pieces and 2 tablespoons water to a smooth shortcrust pastry. Cover and chill for about 30 minutes. Drain the mandarins. For the crumbles, mix 125 g flour, 50 g sugar and grated coconut. Add 100 g soft butter and knead into crumbles with the dough hooks of the hand mixer. Roll out the short pastry on a floured work surface until round (approx. 34 cm Ø).
2
Line a greased springform pan (26 cm Ø) with it. Pull the dough up about 5 cm along the edge. Stir jam until smooth. Spread on the base. Spread 2/3 of the mandarins on the base, chill. Melt 60 g butter and let it cool down a little. Separate 6 eggs. Mix the egg yolks, layered cheese, 200 g sugar, vanillin sugar, lemon rind and semolina. Stir in melted butter. Beat the egg whites with salt until stiff, fold into the cheese mixture. Pour into the mould and smooth it down.
3
Melt 60 g butter and let it cool down a little. Separate 6 eggs. Mix the egg yolks, layered cheese, 200 g sugar, vanillin sugar, lemon rind and semolina. Stir in melted butter. Beat the egg whites with salt until stiff, fold into the cheese mixture. Pour into the mould and smooth it down. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 60-70 minutes. After 20-25 minutes baking time, spread remaining mandarins and crumbles on the cake. Remove the cake, place on a cake rack and carefully remove from the edge. Leave to cool in the mould. Decorate the cake with mint, sprinkle with icing sugar and grated coconut
4
Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 60-70 minutes. After 20-25 minutes baking time, spread remaining mandarins and crumbles on the cake. Remove the cake, place on a cake rack and carefully remove from the edge. Leave to cool in the mould. Decorate the cake with mint, sprinkle with icing sugar and grated coconut
5
waiting time approx. 3 hours