Orange brittle cake

Name: Orange brittle cake
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 75 g Almonds (with skin); 135 g Butter or margarine; 265 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 2 Eggs (size M); 150 g Flour; 1 TEASPOON Baking Powder; 75 g Schmand; 2-3 untreated oranges; 500 g Low-fat curd; 250 g Mascarpone (Italian cream cheese); 200 g Double cream cream cheese; 1 TEASPOON Cinnamon; 60 g Walnut kernels; 7-10 Tbsp Lemon balm and cinnamon; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

75 g Almonds (with skin)
135 g Butter or margarine
265 g Sugar
2 packages Vanillin sugar
1 pinch Salt
2 Eggs (size M)
150 g Flour
1 TEASPOON Baking Powder
75 g Schmand
2-3 untreated oranges
500 g Low-fat curd
250 g Mascarpone (Italian cream cheese)
200 g Double cream cream cheese
1 TEASPOON Cinnamon
60 g Walnut kernels
7-10 Tbsp Lemon balm and cinnamon
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Finely grind the almonds in the universal chopper. For the base, mix 125 g fat, 100 g sugar, 1 packet of vanillin sugar and salt with the whisk of the hand mixer until foamy. Stir in the eggs bit by bit. Add flour, almonds and baking powder and stir in. Stir in sour cream. Line the bottom of a springform pan (26 cm Ø) with baking paper.
2
Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes. In the meantime, wash 1 orange thoroughly, finely grate the peel and squeeze the juice (results in approx. 45 ml). Mix the quark, mascarpone, cream cheese, orange juice, cinnamon, 125 g sugar and remaining vanillin sugar with the whisks of the hand mixer to a creamy mixture. Take the cake base out of the oven and let it cool down on a cake rack. In the meantime, roughly chop the nuts. Melt the remaining sugar in a pan, add the remaining fat and mix. Add the nuts and place the caramelised nuts on aluminium foil and let them cool down. Remove the cake base from the springform pan. Remove the baking paper, place the cake base on a cake plate and close a cake ring around it. Spread the cream on the cake base and refrigerate for about 2 hours.
3
Melt the remaining sugar in a pan, add the remaining fat and mix. Add the nuts and place the caramelised nuts on aluminium foil and let them cool down. Remove the cake base from the springform pan. Remove the baking paper, place the cake base on a cake plate and close a cake ring around it. Spread the cream on the cake base and refrigerate for about 2 hours. In the meantime crumble the brittle. Peel the remaining oranges so that the white skin is completely removed. Cut the oranges into slices. Sprinkle the cake with brittle before serving and decorate with the orange slices. Decorate with lemon balm and serve sprinkled with cinnamon. Results for about 16 pieces
4
In the meantime crumble the brittle. Peel the remaining oranges so that the white skin is completely removed. Cut the oranges into slices. Sprinkle the cake with brittle before serving and decorate with the orange slices. Decorate with lemon balm and serve sprinkled with cinnamon. Results for about 16 pieces