Tequila Sunrise-Torte

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Melt the butter. Put the biscuits in a freezer bag and crumble them finely with a dough roll. Brush the bottom of a springform pan (26 cm Ø) with oil. Mix butter and biscuits well, put them on the bottom of the springform pan and press them down to a firm base. Chill for about 45 minutes.

2. 2

   Soak gelatine in cold water. Mix quark, 25 ml syrup, 125 g sugar, 50 ml lemon juice, 150 ml orange juice and tequila with the whisks of the hand mixer. Whip 250 g cream until stiff. Squeeze out the gelatine and melt at low heat. Remove from the stove. Stir in 6-8 tablespoons of the cream one after the other. Let it run into the rest of the cream while stirring. Fold in the whipped cream in portions, place on the base, smooth down and chill for approx. 3 hours

3. 3

   Mix the cake glaze and 2 tablespoons of sugar in a small pot. Gradually stir with 50 ml syrup, 50 ml lemon juice and 150 ml orange juice until smooth. Bring to the boil while stirring. Let the icing cool down for 1-2 minutes while stirring. Immediately pour a large tablespoon evenly over the cream and chill again for approx. 1 hour.

4. 4

   Knock the pomegranate seeds out of their skin with the back of a tablespoon. Drain on kitchen paper. Remove the cake from the springform pan and place on a cake platter. Whip 250 g cream until stiff, allow vanilla sugar to trickle in. Pour into a piping bag with a large stent spout. Decorate the cake with tuffs and sprinkle the pomegranate seeds on top

5. 5

   waiting time approx. 4 1/2 hours

Nutrition Facts

KCAL
450 kcal

CARBS
37 g

FATS
25 g

PROTEINS
15 g