Poppy-seed tangerine cake with crispy topping

Name: Poppy-seed tangerine cake with crispy topping
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 240 g Butter; 425 g Flour; 275 g Sugar; 3 packages Vanillin sugar; 5 Eggs (size M); 7-10 Tbsp Salt; 2 packages (250 g each) ready-to-bake poppy seed filling; 1 can(s) (314 ml) Mandarin Oranges; 750 g Low-fat curd; 125 g Whipped cream; 7-10 Tbsp grated rind of 1/2 untreated lemon; 1 package Pudding powder "Vanilla Flavor"; 1 TABLESPOON Icing sugar for dusting; 7-10 Tbsp Melissa; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

240 g Butter
425 g Flour
275 g Sugar
3 packages Vanillin sugar
5 Eggs (size M)
7-10 Tbsp Salt
2 packages (250 g each) ready-to-bake poppy seed filling
1 can(s) (314 ml) Mandarin Oranges
750 g Low-fat curd
125 g Whipped cream
7-10 Tbsp grated rind of 1/2 untreated lemon
1 package Pudding powder "Vanilla Flavor"
1 TABLESPOON Icing sugar for dusting
7-10 Tbsp Melissa
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
Mix 100 g butter in pieces, 250 g flour, 75 g sugar, 1 packet vanilla sugar, 1 egg and 1 pinch of salt with the dough hooks of the hand mixer. With cool hands knead quickly to a smooth dough. Wrap in cling film and chill for about 30 minutes. Knead 175 g flour, 75 g sugar, 1 packet of vanilla sugar, 1 pinch of salt and 90 g soft butter with the dough hooks of the hand mixer, then work into crumbles with your hands. Keep cold. Roll out the short pastry on a floured work surface to a circle (approx. 34 cm Ø). Grease a springform pan (26 cm Ø) and line it with the pastry sheet.
2
Pull the dough up about 5 cm along the edge. Prick the base several times with a fork. Spread the poppy seed filling on the base and spread. For the cheese mixture drain the mandarin oranges. Separate 2 eggs. Cream 50 g butter, 1 packet vanilla sugar and 125 g sugar. Gradually stir in 2 egg yolks and 2 eggs. Stir in quark, cream, lemon peel and pudding powder. Stir in mandarin oranges. Beat 2 egg whites until stiff and fold in. Put the mixture on the poppy seed filling and smooth it down. Spread crumbles evenly over it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-65 minutes.
3
Gradually stir in 2 egg yolks and 2 eggs. Stir in quark, cream, lemon peel and pudding powder. Stir in mandarin oranges. Beat 2 egg whites until stiff and fold in. Put the mixture on the poppy seed filling and smooth it down. Spread crumbles evenly over it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-65 minutes. Leave the cake to rest for approx. 10 minutes in the switched-off oven. Remove and let it cool down. Remove the cake from the tin. Dust the edge with icing sugar. Decorate with lemon balm. Serve with whipped cream
4
Leave the cake to rest for approx. 10 minutes in the switched-off oven. Remove and let it cool down. Remove the cake from the tin. Dust the edge with icing sugar. Decorate with lemon balm. Serve with whipped cream