Mandarin diaper cake

Name: Mandarin diaper cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 3 Eggs (Gr. M); 1 pinch Salt; 150 g + 75 g + 3 tablespoons sugar; 125 g Flour; 7-10 Tbsp 1 1⁄2 Tsp Baking powder; 2 can(s) (each 314 ml) Tangerines; 2 sheets white gelatine; 250 g Edible quark (20 % fat in dry matter); 2 packages Vanilla sugar; 7-10 Tbsp grated zest of 1 organic lemon; 2 TABLESPOONS Lemon juice; 400 g + 300 g whipped cream; 7-10 Tbsp coated chocolate eggs; 1 TABLESPOON ground pistachios; baking paper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

3 Eggs (Gr. M)
1 pinch Salt
150 g + 75 g + 3 tablespoons sugar
125 g Flour
7-10 Tbsp 1 1⁄2 Tsp Baking powder
2 can(s) (each 314 ml) Tangerines
2 sheets white gelatine
250 g Edible quark (20 % fat in dry matter)
2 packages Vanilla sugar
7-10 Tbsp grated zest of 1 organic lemon
2 TABLESPOONS Lemon juice
400 g + 300 g whipped cream
7-10 Tbsp coated chocolate eggs
1 TABLESPOON ground pistachios
baking paper

Directions

1
Line a baking tray (approx. 35 x 40 cm) with baking paper. Separate the eggs. Beat the egg whites, 6 tbsp. cold water and salt with the whisks of the mixer until stiff. Sprinkle 150 g sugar on top.
2
Stir in the egg yolks one by one. Mix flour and baking powder, sieve onto the egg mass and carefully fold in.
3
Spread the sponge mixture evenly on the tray.
4
Bake in a preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer) for 8-10 minutes. Take out and turn onto a damp tea towel. Remove the baking paper and place a second damp cloth on top.
5
Let the sponge cake cool down.
6
Drain mandarins well. Soak gelatine in cold water. Mix quark with 75 g sugar, 1 packet of vanilla sugar, lemon peel and lemon juice. Squeeze the gelatine. Dissolve at low heat.
7
Stir in 2-3 tablespoons of quark cream, then stir everything into the rest of the cream. Whip 400 g cream until stiff and fold in. Spread the quark cream on the sponge cake plate. Spread mandarins on top.
8
Cut the sponge cake lengthwise into 6 equally wide strips. Put the strips together spirally on a cake plate to form a cake. Place a cake ring firmly around the cake and chill for approx. 4 hours.
9
Whip 300 g cream with 1 packet of vanilla sugar until stiff. Loosen the cake ring and spread the cake all around with cream. Decorate with chocolate eggs and pistachios.