Tequila Sunrise Cake

Name: Tequila Sunrise Cake
Cook time: 5 h 45 min
Total time: 5 h 45 min
Yield: 16
Ingredients: 7-10 Tbsp Oil; 125 g Butter; 200 g Wholemeal butter biscuits; 10 sheets white gelatine; 1 kg Low-fat curd; 8 TABLESPOONS Grenadine syrup; 10 tablespoons (100 ml) Lemon juice; 150 ml + 150 ml orange juice; 5 TABLESPOONS Tequila (agave spirit; alternatively 5 tablespoons orange juice); 125 g + 1 tablespoon of sugar; 250 g + 250 g whipped cream; 1 package glaze; 1/2 Pomegranate; 1 package Vanillin sugar; 1 large freezer bag

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
345 mins

TOTAL TIME
345 mins

Ingredients

Servings: 16

7-10 Tbsp Oil
125 g Butter
200 g Wholemeal butter biscuits
10 sheets white gelatine
1 kg Low-fat curd
8 TABLESPOONS Grenadine syrup
10 tablespoons (100 ml) Lemon juice
150 ml + 150 ml orange juice
5 TABLESPOONS Tequila (agave spirit; alternatively 5 tablespoons orange juice)
125 g + 1 tablespoon of sugar
250 g + 250 g whipped cream
1 package glaze
1/2 Pomegranate
1 package Vanillin sugar
1 large freezer bag

Directions

1
Brush the cake plate with some oil. Place the rim of a springform pan (26 cm Ø) on top. Melt butter at low heat. Put the cookies into a freezer bag, close the bag. Finely crumble the biscuits with a rolling pin.
2
Mix with the liquid butter. Pour into the rim of the mould and press down as a base. Chill for about 45 minutes.
3
Soak gelatine in cold water. Mix quark, 3 tablespoons syrup, 5 tablespoons lemon juice, 150 ml orange juice, tequila and 125 g sugar. Beat 250 g cream until stiff. Squeeze the gelatine, dissolve over low heat.
4
Stir in 6 tablespoons of tequila cream, then stir into the rest of the cream. Fold in the cream. Spread on the cake base. Chill for about 3 hours.
5
Mix the cake glaze powder and 1 tablespoon of sugar. Stir in 5 tablespoons lemon juice, 150 ml orange juice and 5 tablespoons syrup. Boil up while stirring. Let cool down for 1-2 minutes. Spread on the cake. Chill for about 1 hour.
6
Remove the pomegranate seeds from their skins. Whip 250 g cream until stiff, allowing vanilla sugar to trickle in. Pour into a piping bag (large star-shaped spout). Decorate the cake with cream tuffs and pomegranate seeds.