Orange cheese cake with peanut brittle

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Grind the biscuits in portions in a universal shredder. Melt 100 g butter in a saucepan, let it cool down a little. Mix the biscuits with the butter and press them onto a greased fat pan of the oven (32 x 39 cm) to a smooth base. Press the biscuit base and chill. Meanwhile peel oranges so that the white skin is completely removed. Cut oranges into thin slices.

2. 2

   Melt 175 g butter. Beat the eggs, 350 g sugar and vanilla sugar with the whisk of the hand mixer for about 5 minutes until creamy. Add butter slowly while stirring. Stir in quark. Mix the pudding powder, semolina and baking powder and fold in. Fill the quark mixture into the fat pan and smooth it down. Spread orange slices evenly on the cake. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes. In the meantime, roast the peanuts with 50 g sugar in a pan until the sugar has caramelised. Put them on a piece of aluminium foil lightly coated with oil and spread them out, let them cool down. Let the cake cool down in the oven for about 20 minutes. Place on a cake rack and let it cool down.

3. 3

   Spread orange slices evenly on the cake. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes. In the meantime, roast the peanuts with 50 g sugar in a pan until the sugar has caramelised. Put them on a piece of aluminium foil lightly coated with oil and spread them out, let them cool down. Let the cake cool down in the oven for about 20 minutes. Place on a cake rack and let it cool down. Cut into pieces and sprinkle with peanut brittle. Whipped cream tastes good with it

4. 4

   waiting time approx. 2 hours

Nutrition Facts

KCAL
360 kcal

CARBS
34 g

FATS
18 g

PROTEINS
14 g