Quark orange cake

Name: Quark orange cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 50 g Butter or margarine; 200 g Sugar; 2 Eggs (size M); 125 g Flour; 1/2 TEASPOON Baking Powder; 1 pinch Salt; 7 sheets white gelatine; 6 Oranges; 500 g Low-fat curd; 200 g Whipped cream; 2 TABLESPOONS Campari; 7-10 Tbsp Grease; 7-10 Tbsp Lemon balm

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

50 g Butter or margarine
200 g Sugar
2 Eggs (size M)
125 g Flour
1/2 TEASPOON Baking Powder
1 pinch Salt
7 sheets white gelatine
6 Oranges
500 g Low-fat curd
200 g Whipped cream
2 TABLESPOONS Campari
7-10 Tbsp Grease
7-10 Tbsp Lemon balm

Directions

1
Mix fat, 50 g sugar and eggs. Mix flour, baking powder and salt and stir in. Spread the dough into a springform pan (24 cm Ø) greased at the bottom. Bake in a preheated oven (electric cooker: 175 °C/ gas: level 2) for about 20 minutes until golden brown.
2
Let it cool down. Soak 6 gelatine leaves. Peel oranges generously, so that the white skin is also removed. Remove the pulp between the parting skins. Squeeze the juice out of the parting skins and collect it.
3
Purée the orange juice, except for 5 tablespoons, and 2/3 of the fillets. Mix with curd cheese and the remaining sugar. Squeeze the gelatine, dissolve and stir into the quark cream. Chill until the mixture begins to gel.
4
Whip the cream until stiff and fold into the quark mixture. Spread the cream on the base. If necessary, immediately make grooves with a cake comb or fork and chill the cake. Soak the rest of the gelatine.
5
Mix the remaining juice and Campari. Squeeze the gelatine, dissolve and stir in. Dribble onto the cream. Decorate with orange filets and lemon balm.