Mandarin eggnog cake

Ingredients for 1 servings:

• 7 bars of chocolate, 20 g each, dark 70% *
• 200 g wholemeal spelt flour
• 2 tsp baking powder (cream of tartar)
• 50 g almond(s), sweet, ground
• 4 almonds, bitter, ground
• 1 pinch of salt
• ½ tsp vanilla powder (bourbon)
• 2 eggs
• 2 tbsp rum, 54%
• 500 g quark (low-fat quark)
• 400 ml egg liqueur
• 40 g cornstarch (Mondamin)
• ½ tsp vanilla powder (bourbon)
• 2 can/n mandarin oranges, drained weight a 175 g

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

own recipe

Dough preparation: Dissolve the dark chocolate in a water bath and let it cool. Then knead all the dough ingredients together. Press baking paper into the springform pan, divide the dough into 2/3 and 1/3, and chill. Take the baking paper out again, put the springform pan base underneath, the dough on top, then put the baking paper back on top and now roll the dough onto the springform pan base and over it. Put the base back in the springform pan, close the edge, put the baking paper and dough into the pan, press into the pan, peel off the baking paper. Cut off any dough that should be sticking out of the top. Chill the springform pan and dough for another 30 minutes. Filling preparation: Mix together 500g low-fat quark, 400ml egg liqueur, 2 tbsp Mondamin, 40g , 1 pinch of salt, 0.5 tsp Bourbon vanilla powder. Now put the quark filling on top of the dough and smooth it out. Place the drained mandarins on top. Tear the rest of the dough and spread it over the cake. Place in an oven preheated to approximately 160°C (convection oven) and bake for approximately 60 minutes. Allow to cool completely before cutting. One more tip: Don’t skimp on the chocolate; the cake will taste as good as the chocolate itself. Never use block chocolate; regular chocolate coating won’t do either. 70% chocolate, which you can find in good supermarkets, is a good choice. Preparation time: approximately 60 minutes, resting time: approximately 30 minutes.