Torta di formaggio all'arancia e pompelmo

Name: Torta di formaggio all'arancia e pompelmo
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 22
Ingredients: 150 g Butter biscuits; 75 g Orange pastry; 300 g Sugar; 7-10 Tbsp grated peel of 1 untreated orange; 160 g Butter; 150 g Whipped cream; 8 Eggs (size M); 1 kg Low-fat curd; 750 g Schmand; 40 g Flour; 3 TABLESPOONS Semolina; 4 (à 300 g) Oranges; 3-4 Rosa Grapefruit (ca. 275 g); 7-10 Tbsp Grease

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 22

150 g Butter biscuits
75 g Orange pastry
300 g Sugar
7-10 Tbsp grated peel of 1 untreated orange
160 g Butter
150 g Whipped cream
8 Eggs (size M)
1 kg Low-fat curd
750 g Schmand
40 g Flour
3 TABLESPOONS Semolina
4 (à 300 g) Oranges
3-4 Rosa Grapefruit (ca. 275 g)
7-10 Tbsp Grease

Directions

1
Finely mash the butter biscuits and orange cookies. Mix with 100 g sugar and orange zest. Melt butter and knead with cookie crumbs. Grease a fat pan (32 x 39 cm), spread the biscuit mixture evenly on it and press it down. Whip cream until stiff. Whip the eggs for about 5 minutes. Add 200 g sugar.
2
Add quark, sour cream, flour and semolina, stir in. Fold in cream. Pour the quark mixture onto the base and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. In the meantime, peel the citrus fruits so that the white skin is completely removed. Remove the fillets from the parting skins with a sharp knife and spread them on the cake. Decorate with orange pastry