Orange cream cake

Name: Orange cream cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 75 g butter/margarine; 75 g + 2 tablespoons sugar; 1 package Vanillin sugar; 1 egg (size M); 75 g flour, 1 msp. baking powder; 1 pack of "Curd cake helper; 2 untreated oranges; 500 g Low-fat curd; 250 g Whipped cream; 1 package red glaze

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

75 g butter/margarine
75 g + 2 tablespoons sugar
1 package Vanillin sugar
1 egg (size M)
75 g flour, 1 msp. baking powder
1 pack of "Curd cake helper
2 untreated oranges
500 g Low-fat curd
250 g Whipped cream
1 package red glaze

Directions

1
Cream fat, 75 g sugar and vanillin sugar. Stir in egg. Mix flour and baking powder and also stir in
2
Grease a springform pan (26 cm Ø). Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C / convection oven: 150 °C / gas: level 2) for 25-30 minutes. Allow to cool down
3
Whip the cake aid and 1/2 l water for 3 minutes until frothy. Wash 1 orange hot, rub peel onto the mixture. Add the quark in four portions to the mixture and stir in briefly. Whip cream until stiff and carefully fold in with a whisk
4
Pour the curd mixture into the mould and smooth it down. Chill the cake for 3-4 hours
5
Peel oranges thickly, cut into slices. Put them on the quark mixture. Mix 2 tablespoons of sugar and icing powder in a pot. Add 1/4 l water bit by bit and bring to the boil. Spread the icing on the cake and let it set. Loosen the rim of the mould