Ingredients for 1 servings:
- 6 m.-sized eggs
- 200 g sugar
- 1 pinch of salt
- 14 tbsp sunflower oil
- 2 tbsp vinegar
- 200 g flour
- 1 tbsp baking powder
- 4 can/n mandarin oranges, 314 ml each
- 500 ml passion fruit juice
- 100 g sugar
- 2 pts. vanilla pudding powder
- 750 g quark, 40%
- 250 g sugar
- 600 g cream
- 1 sachet of lemon flavor
- 10 sheets of white gelatin
- 3 packs of butter cookies with chocolate side
- 100 g cream
- Grease for the tray
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes
Beat the eggs, sugar, and salt in a food processor for a few minutes until thick and foamy. Add the oil first, then the vinegar. Mix the flour and baking powder and fold in. Pour the batter onto a greased baking sheet, smooth it out, and bake in a preheated oven at 160°C (convection oven) for about 25 minutes. Allow to cool in the pan. Drain the mandarin oranges. Set aside 24 attractive slices for decoration. Mix the custard powder with the sugar and stir in the juice until smooth. Bring the remaining juice to a boil and stir in the custard powder. Bring to a boil briefly, remove from the heat, and stir in the mandarin oranges. Spread on the cake base. If necessary, attach a baking frame first. Allow to cool. For the cheesecake layer, first soak the gelatin leaves. Mix the quark with the sugar and lemon flavoring until smooth. Dissolve the soaked gelatin over low heat and stir into the quark mixture. Whip the cream until stiff peaks and fold into the quark mixture. Spread this mixture over the cooled mandarin orange mixture and let it set in the refrigerator for several hours. Remove the cake from the tin. Arrange the cookies in a checkerboard pattern on top. Whip the cream until stiff peaks form and pipe a small rosette onto each cookie, then top with a mandarin orange slice. Note: The cookies should not be placed on the cake until the day the cake is eaten, as they will soften if stored for a long time and will then look unsightly!



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