Soufflé cake with crumbles and mandarins

Ingredients

Directions

1. 1

   Drain mandarin oranges in a sieve. Melt the butter and let it cool down a little. Mix flour, 150 g sugar and 1 packet of vanilla sugar in a bowl. Add butter and knead into crumbles with your hands. Put about 2/3 of the crumbles into a greased springform pan (26 cm Ø) and press them to a flat bottom. Pre-bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes

2. 2

   Wash lemon hot, grate dry and grate half of the peel. ½ Squeeze lemon. Separate the eggs. Bring cream and 150 ml milk to the boil. Mix 100 ml milk, pudding powder, lemon juice, egg yolks, salt, 1 sachet vanilla sugar and lemon zest. Stir the pudding powder into the cream and bring to the boil while stirring

3. 3

   In the meantime, beat the egg whites until stiff, adding 180 g sugar. Stir the quark into the pudding, bring to the boil again. Fold the beaten egg whites into the hot pudding. Finally fold in mandarin oranges. Pour the cheese mixture onto the pre-baked base in the springform pan and bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 45 minutes. After about 10 minutes, spread the remaining crumbles on the cheese mixture. If the cake gets too dark, cover with aluminium foil. Turn off the oven and open the oven door a little. After about 20 minutes, remove the cake from the oven, remove from the edge and let it cool down. It is best to keep it cold overnight

4. 4

   Picture 03: Dust with icing sugar shortly before serving

5. 5

   Waiting time approx. 14 hours 20 minutes