Quark and cream pie with mandarins

Name: Quark and cream pie with mandarins
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 200 g Flour; 275 g Sugar; 2 packages Vanillin sugar; 7-10 Tbsp Salt; 75 g Butter; 75 g clarified butter; 1 can(s) (314 ml) Mandarin Oranges; 3 sheets white gelatine; 250 g Curd (20 % fat); 75 ml freshly squeezed orange juice; 100 g Whipped cream; 3 Protein (size M); 1 TEASPOON Lemon juice; 7-10 Tbsp Flour; 7-10 Tbsp Grease; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

200 g Flour
275 g Sugar
2 packages Vanillin sugar
7-10 Tbsp Salt
75 g Butter
75 g clarified butter
1 can(s) (314 ml) Mandarin Oranges
3 sheets white gelatine
250 g Curd (20 % fat)
75 ml freshly squeezed orange juice
100 g Whipped cream
3 Protein (size M)
1 TEASPOON Lemon juice
7-10 Tbsp Flour
7-10 Tbsp Grease
baking paper

Directions

1
For the base, place flour, 100 g sugar, 1 packet of vanilla sugar, 1 pinch of salt, 3-4 tbsp cold water, butter and clarified butter in flakes in a mixing bowl and knead with the dough hooks of the hand mixer. Then knead with floured hands on a floured work surface to a smooth dough
2
Grease a round casserole dish (24 cm Ø) approx. 3 cm high). Cut 3 strips, approx. 4 cm wide, approx. 30 cm long from a baking paper roll. Place the strips in the casserole dish in a crosswise offset pattern. Roll out the dough into a circle (approx. 31 cm Ø) on a floured work surface. Carefully place the dough into the prepared casserole dish, leaving a rim of approx. 1 cm all around. Chill for approx. 1 hour
3
Then bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) on the bottom rack for 30-35 minutes. Remove from the oven, place on a rack and allow to cool. Carefully lift the baking paper strips out of the mould, remove the baking paper and put the base back into the mould
4
Pour mandarin oranges into a sieve and drain well. Soak gelatine in cold water. Mix quark, 25 g sugar, 1 packet of vanilla sugar and orange juice. Whip the cream until stiff. Squeeze the gelatine, melt in a small pot at low heat. Remove from the heat. Stir in 1-2 tablespoons of the quark cream. Stir into the remaining quark cream
5
Allow to cool for approx. 5 minutes until the mixture begins to gel. Fold in the cream in portions. Carefully fold in mandarin oranges. Pour cream into the base and smooth it down. Chill for approx. 3 hours
6
Beat the egg whites and lemon juice over a hot water bath with the whisks of the hand mixer until stiff. Add 1 pinch of salt and 150 g sugar. Beat until the mixture is shiny and firm and the sugar has dissolved
7
Pour the mixture onto the cream like a dome. Use the back of a spoon to make light peaks, then burn off with a cream-brulee burner at low heat
8
Waiting time approx. 5 hours