John Myers
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Mandarin Quark Butterfly
The perfect mandarin quark butterfly recipe with a picture and simple step-by-step instructions.
For the dough:
- 2 Eggs
- 1 Vanilla sugar
- 120 g Sugar
- 80 g Flour
- 80 g Food starch
- 3 tsp Baking powder
For the filling and garnish:
- 3 Cans Mandarins
- 500 g Lowfat quark
- 500 g Pastry cream
- 4 tbsp Freshly squeezed lemon juice
- 70 g Sugar
- 1 bag Instant gelatin
- 1 packet White cake topping
- Green grapes
- 2 Chocolate pastry sticks
Aside from that:
- Parchment paper
For the dough:
- Line a 26 cm springform pan on the bottom with parchment paper. Preheat the oven to 175 degrees. Separate eggs neatly. Beat egg whites with 40 grams of sugar until stiff. Beat egg yolks, 4 tablespoons of lukewarm water, 80 grams of sugar and vanilla sugar for 5 minutes until frothy. Mix flour with baking powder and starch and sieve on top of the egg cream. Fold in quickly. Then fold in the egg whites.
- Fill into the mold and bake for about 30 minutes. Remove, remove from the tin and let cool on a wire rack.
For the filling:
- Drain the mandarins well and collect the juice. Cut the cake base horizontally once and place the bottom base on a plate. Close the edge of the mold around it. Whip the cream until stiff while pouring in the instant gelatine. Mix the quark, lemon juice and sugar together. Fold in the cream. Spread the mixture on the cake base and cover with the cake lid. Place in the refrigerator for 4 hours.
Complete:
- Run a knife between the cake and the edge and carefully remove the edge of the mold. Cut the cake once in the middle and place it on a cake plate with the butterfly. Cover the surface evenly with mandarins. Place the grapes in the middle of the cake as a body.
- Cook the cake topping according to the instructions with mandarin juice but without sugar. Brush the fruit evenly with it. Refrigerate the butterfly until ready to serve. Before serving, insert the chocolate sticks into the cake as feelers.
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