Tangerine Lime Cake

Name: Tangerine Lime Cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 4 discs (à 75 g) deep-frozen puff pastry; 1 Egg Yolk; 1 TABLESPOON Whipped cream; 1 package (500 g) Low-fat curd; 2 (150 g each) Mug of whole milk yoghurt; 7-10 Tbsp grated peel of 1 untreated lime; 2 TABLESPOONS Lime juice; 7-10 Tbsp pulp of 1/2 vanilla pod; 1 package Vanillin sugar; 75 g Sugar; 6 sheets white gelatine; 2 Mandarins (approx. 120 g each); 1 Lime; 7-10 Tbsp Icing sugar; 7-10 Tbsp Lemon balm and lime slices; 7-10 Tbsp Flour

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

4 discs (à 75 g) deep-frozen puff pastry
1 Egg Yolk
1 TABLESPOON Whipped cream
1 package (500 g) Low-fat curd
2 (150 g each) Mug of whole milk yoghurt
7-10 Tbsp grated peel of 1 untreated lime
2 TABLESPOONS Lime juice
7-10 Tbsp pulp of 1/2 vanilla pod
1 package Vanillin sugar
75 g Sugar
6 sheets white gelatine
2 Mandarins (approx. 120 g each)
1 Lime
7-10 Tbsp Icing sugar
7-10 Tbsp Lemon balm and lime slices
7-10 Tbsp Flour

Directions

1
Place the puff pastry side by side and allow to thaw. Lay on top of each other and roll out on a lightly floured work surface (approx. 34 x 38 cm). Line a round, flat mould (approx. 24 cm Ø) with it and let it hang over the edge of the mould. Prick the dough in the mould several times with a fork. Mix egg yolk and cream and spread the dough with it. Bake in the preheated oven (electric: 200 °C/ gas: level 3) on the lowest rack for approx. 15 minutes.
2
Let it cool down. In the meantime, mix quark, yoghurt, lime zest and juice, vanilla pulp, vanillin sugar and sugar with the whisk of the hand mixer. Soak the gelatine in cold water. Squeeze well and dissolve in a pot at low heat. Stir 2-3 tablespoons of the quark yoghurt mixture into the gelatine and then slowly stir into the remaining quark yoghurt mixture. Chill for 20-30 minutes. In the meantime, peel the mandarins and cut them into thin slices. Peel lime so that the white skin is completely removed. Also cut into thin slices. When the quark mixture starts to gel, spread it on the puff pastry base and cover with the lime and mandarin slices. Dust the edge of the pastry with icing sugar.
3
Chill for 20-30 minutes. In the meantime, peel the mandarins and cut them into thin slices. Peel lime so that the white skin is completely removed. Also cut into thin slices. When the quark mixture starts to gel, spread it on the puff pastry base and cover with the lime and mandarin slices. Dust the edge of the pastry with icing sugar. Decorate the cake with lemon balm and lime slices as desired. Results in approx. 12 pieces