John Myers
Ingredients for 1 servings:
- 1 kg low-fat curd cheese
- 75 g sugar
- 75 g butter, soft
- 40 g semolina
- 1 packet of baking powder
- 1 packet of vanilla pudding powder
- 4 eggs, separated
- 350 g mandarin orange(s), drained
- 2 tsp sweetener, liquid
- Fat for the mold
- Flour for the mold
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes
Preheat the oven to 175°C (top/bottom heat: 155°C). Drain the mandarins. Chop about half of them. Separate the eggs. Beat the egg whites with 25g of sugar until very stiff peaks form and refrigerate. Cream the butter with 50g of sugar. Gradually stir the egg yolks into the butter and sugar mixture. Mix the butter, egg, and sugar mixture with the drained quark. Mix the semolina with the baking powder and custard powder and slowly pour it into the cream, stirring constantly. Now fold in the beaten egg whites and carefully mix in the chopped mandarins. Pour the quark mixture into a greased and floured springform pan (26cm). Smooth it down and decorate with the mandarin orange segments. Then place it in the hot oven and bake for approx. 70 minutes. If the cake becomes too dark during baking, simply cover it with greaseproof paper. After baking, carefully loosen the springform pan and let it rest in the pan for 30 minutes with the oven turned off and the door open. Tip: Serve completely cooled, perhaps dusted with powdered sugar.
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