John Myers
Small Cake with Mandarins and Persimmons
The perfect small cake with mandarins and persimmons recipe with a picture and simple step-by-step instructions.
- 1 Egg
- 50 g Sugar
- 6 tablespoon Sunflower oil
- 3 tablespoon Milk
- 75 g Flour
- 1 teaspoon Baking powder
- 2 tablespoon Grated chocolate
- Fat for the shape
- Breadcrumbs
- 1 Can Mandarins 175 g drained weight
- 2 leaf Gelatin white
- 85 g Quark
- 85 g Cream cheese
- 1 packet Vanilla sugar
- 3 tablespoon Mandarin juice
- 1 leaf Gelatin white
- 2 Persimmon fresh
- 1 tablespoon Powdered sugar
- 2 Centiliters Orange liqueur
- Mix the egg, sugar, oil and milk. Mix flour with baking powder, sieve over and stir in. Finally mix in the grated chocolate.
- Grease a small fruit tart tin (approx. 20 cm in diameter) and sprinkle with breadcrumbs. Pour the batter into the mold. Bake in the oven at 150 degrees for about 15 to 20 minutes. Remove from oven and allow to cool.
- Drain the tangerines. Catch the juice in the process.
- Soak gelatine in cold water. Mix the quark with the cream cheese, vanilla sugar and tangerine juice until smooth. Squeeze out the gelatine, dissolve it and mix it with 2 tablespoons of the quark mixture. Add to the rest of the mixture and stir well.
- Carefully remove the cake base from the mold and place on a cake plate. Put the quark mixture on the bottom and smooth it out. Spread the tangerines on top and press something into the quark. Chill for 20 minutes.
- Soak gelatine in cold water. Peel persimmon and cut into small pieces. Heat with powdered sugar and simmer gently for two minutes. Take off the stove and let cool down a bit. Add the orange liqueur to the persimmon and puree everything finely. Squeeze out the gelatine well and dissolve. Mix with the persimmon puree. Spread on the cake and chill for about an hour.
- Serve with or without cream … 😉
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