Orange cream with Kemmsche cake

Name: Orange cream with Kemmsche cake
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 Oranges (about 200 g each); 500 g Cream quark (40 % fat in dry matter); 1-2 TABLESPOONS Cointreau (orange liqueur); 1 package (6 g) Orange fruit; 1 package Vanillin sugar; 3 TABLESPOONS Sugar; 10 (approx. 80 g) Kemmchen cake; 7-10 Tbsp Mint, orange filets and orange peel strips

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 Oranges (about 200 g each)
500 g Cream quark (40 % fat in dry matter)
1-2 TABLESPOONS Cointreau (orange liqueur)
1 package (6 g) Orange fruit
1 package Vanillin sugar
3 TABLESPOONS Sugar
10 (approx. 80 g) Kemmchen cake
7-10 Tbsp Mint, orange filets and orange peel strips

Directions

1
Cut the upper quarter off the oranges. Carefully hollow out the oranges. Cut the flesh out of the parting skins, collecting the juice. Mix curd cheese, 4-5 tablespoons orange juice, Cointreau, orange fruit, vanillin sugar and sugar.
2
Chop the Kemm cake, except for one for decoration, coarsely and, except for a few pieces for sprinkling, fold into the quark mixture together with the orange pieces. Fill the orange cream into the prepared orange peel.
3
Sprinkle with remaining pieces of Kemm cake. Cut the remaining Kemm cake into four triangles and put them into the cream. Serve decorated with mint, orange fillets and orange peel strips as desired.