John Myers
Contents
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Ingredients
Curd mass
- 1000 g Low fat quark
- 300 g Sugar
- 6 Eggs
- 3 tsp Cinnamon and sugar mixture
- 1 pinch Baking powder
- 2 packet Custard powder
- 6 tbsp Semolina
Mulled wine curd mass
- 150 ml Mulled wine
- 1 pinch Ground cardamom
- 1 pinch Ground star anise
- 3 tbsp Semolina
floor
- 200 g Speculaas
Intermediate layer
- 4 Fresh clementines
Instructions
- Put the speculoos in a freezer bag, chop up with a rolling pin and place in a greased springform pan
- Peel the clement rails and remove as much of the white skin as possible, separate the eggs and prepare the ingredients
- Mix the yolk, quark, semolina, sugar, baking powder, vanilla pudding powder and zimi-sugar mixture to a creamy mass
- Beat the egg whites into snow and fold into the curd mixture
- Put half of the quark mixture on the pieces of speculoos
- Spread the clementines on the curd mixture
- Add mulled wine, semolina and the spices to the remaining half of the quark mixture, pour over the clementines and smooth out
- Bake the cake at 175 degrees for 45-60 minutes
Nutrition
Serving: 100gCalories: 207kcalCarbohydrates: 34gProtein: 9.2gFat: 3g
