John Myers
Ingredients for 4 servings:
- 1 can of mandarin orange(s), plus some juice from the can
- 250 g quark, 20%
- 200 ml whipped cream
- 2 tbsp, heaped sugar
- 125 g butter
- 2 packets of vanilla sugar
- 110 g sugar
- 4 egg yolks
- 150 g flour
- 2 tsp baking powder
- 4 egg whites
- 200 g sugar
- 180 g almond flakes
- Mandarin(s), fresh
- Almond flakes roasted without fat
- whipped cream
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes
with tangerines
Drain the mandarins and then cut into small pieces. Collect the juice and set aside. Whip the cream until stiff. In a separate bowl, combine the quark and sugar, then fold in the cream and chill. Preheat the oven to approximately 160°C (fan). Beat the butter with the sugar and vanilla sugar until smooth. Gradually stir in the egg yolks. Mix the flour and baking powder, sift them over the butter mixture and stir in. If the batter is too stiff, I always add a splash of milk to make it a little smoother. Spread the batter into a 28cm springform pan. Beat the egg whites until stiff and then gradually add the sugar, whisking continuously. Spread the meringue mixture over the batter and sprinkle with the sliced almonds. Bake the base for approximately 45 minutes and then let it cool completely. In the meantime, stir the quark mixture again and fold in the mandarin pieces. Sweeten with mandarin juice until the desired sweetness is reached. Crumble the cooled base and place half of it in a bowl, pressing down lightly. Spread the quark and mandarin orange mixture on top, then scatter the remaining crumbs on top. If you like, you can decorate the dessert with dollops of cream, sliced almonds (lightly toasted in a pan), and mandarin oranges.
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