John Myers
Mandarin Slices
The perfect mandarin slices recipe with a picture and simple step-by-step instructions.
- 3 Eggs
- 3 tbsp Hot water
- 300 g Sugar
- 2 packet Vanilla sugar
- 100 g Sifted flour
- 50 g Food starch
- 1 tsp Baking powder
- 500 g Quark
- Grated lemon peel
- 2 tbsp Freshly squeezed lemon juice
- 6 leaf Gelatin sheet
- 2 Cans Mandarins
- 250 ml Cream
- 1 packet Cake glaze clear
- 250 ml Water
- 25 g Freshly chopped pistachios
- For the sponge cake base: Separate the eggs and beat the egg white with 3 tablespoons of hot water until stiff. Mix the egg yolks with 150 g sugar and 1 packet of vanilla sugar until frothy and add to the egg white.
- Mix 2,100 g flour with cornstarch and baking powder and sift and fold in loosely over the egg mixture. Line a baking sheet with parchment paper, pour in the mixture and smooth it out. Bake in the oven preheated to 180 ° – 200 ° for 12-15 minutes.
- For the topping: Mix the quark with 150 g sugar, 1 packet of vanilla sugar, lemon juice and lemon zest until smooth.
- Drain the tangerines. Collect the juice. Soak gelatine in water. Measure 100 ml of the mandarin juice and heat. Squeeze out the gelatine and dissolve it in the mandarin juice.
- Add the mandarin juice with gelatine to the curd mixture. Whip the cream until stiff and fold in. Let the quark mass rest for a while until it starts to firm up a little.
- Spread the quark mixture on the sponge cake base and let it set in the refrigerator.
- Prepare the cake icing from the cake icing powder, 2 tablespoons of sugar and 250 ml of water. Spread the tangerines and pistachios on the quark and pour the cake icing over them. Let the glaze solidify and serve.
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