John Myers
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Mandarin Crumble Cake
The perfect mandarin crumble cake recipe with a picture and simple step-by-step instructions.
Batter
- 190 g Butter
- 190 g Sugar
- 1 packet Vanilla sugar
- 4 Eggs
- 240 g Flour
- 130 g Ground almonds. skinned
- 1 tsp Cinnamon
- 0,5 packet Baking powder
filling
- 320 g Lean Guark
- 25 g Food starch
- 75 g Caramel syrup
- 1 tsp Lemon peel
- 1 Egg
- 3 Cans Mandarins
Sprinkles
- 200 g Flour
- 100 g Butter
- 50 g Caramel syrup
- Put the butter, sugar and vanilla sugar in a bowl and whip until white.
- Gradually beat the eggs vigorously into the mixture.
- Carefully pull the flour mixture into the egg mixture.
- Place the dough on a greased baking sheet sprinkled with breadcrumbs and smooth it out. Use a spatula to push the dough from the middle to the edges so that a hollow is created.
- For the filling, stir the quark until smooth, stir in the cornstarch, caramel syrup, vanilla sugar, lemon zest and egg into the quark.
- Drain the mandarins well, sprinkle with a little cornstarch and fold into the quark mixture. Put the tangerine quark mixture on the dough and spread it on top.
- For the crumble, put the sifted flour on a work surface, sprinkle the butter on it in flakes, sprinkle with the sugar, drizzle over the caramel syrup and use your hands to make a crumble.
- Spread the crumble on the sheet cake and bake the cake in the oven preheated to 180 degrees for 35-40 minutes.
- Then take the tangerine crumble cake out of the oven, let it cool down, cut into pieces and store in a cool place until eaten,
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