Mandarin curd cake
easy
45 mins
45 mins
Ingredients
- 7-10 Tbsp slightly + 75 g cold + 100 g butter
- 200 g + some flour
- 1 coated Tsp Baking Powder
- 75 g + 75 g sugar, 3 eggs (Gr. M)
- 2 can(s) (each 314 ml) Tangerines
- 2 TABLESPOONS Breadcrumbs
- 500 g Edible quark (20 % fat)
- 1 TABLESPOON Lemon juice
- 1 package Pudding powder "Vanilla"
- 100 g + 200 g whipped cream
- 1 package Vanillin sugar
- 7-10 Tbsp Icing sugar
- 7-10 Tbsp chopped pistachios, balm, marzipan carrots and rabbits
Directions
- 1
Grease the springform pan (26 cm Ø). Knead 200 g flour, baking powder, 75 g sugar, 1 egg and 75 g butter in pieces first with a hand mixer, then briefly with your hands until smooth. Cover and chill for about 30 minutes.
- 2
Drain mandarins well, put 6 aside for decoration. Roll out the dough on a little flour until round (approx. 34 cm Ø). Line a tin with the dough, press down the edge. Prick the base several times with a fork and sprinkle with breadcrumbs
- 3
Melt 100 g butter over a low heat. Separate 2 eggs. Beat 2 egg whites until stiff. Mix quark, 2 egg yolks, 75 g sugar, lemon juice and pudding powder. First stir in liquid butter, then 100 g cream bit by bit. Fold in the beaten egg white. Pour a good 1/4 of the quark mixture onto the short pastry. Cover with mandarins. Pour the rest of the quark mixture on top
- 4
Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for about 45 minutes. Cool in the mould for about 10 minutes. Remove from the rim and cool in the mould
- 5
Whip 200 g cream until stiff, sprinkle with vanillin sugar. Pour into a piping bag with a large perforated spout, squirt tuffs onto the cake. Decorate with icing sugar, pistachios, the rest of mandarins, lemon balm, carrots and rabbits
Nutrition Facts
290 kcal
28 g
15 g
8 g
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