John Myers
Ingredients for 1 servings:
- 4 eggs
- 200 g sugar
- 2 tbsp water, hot
- 190 g flour
- 1 tsp baking powder
- 1 pack of gelatin powder
- 1 can of tangerine(s)
- 500 g quark (20% or 40% fat)
- 600 ml whipped cream
- 6 tbsp lemon juice
- 2 packs of cream stiffener
- 3 egg yolks
- 150 g sugar
- Powdered sugar for sprinkling
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes
Secret recipe
For the sponge cake, beat 4 eggs, 200g sugar, and 2 tbsp hot water for at least 10-15 minutes until frothy. Sift in 190g flour and 1 tsp baking powder and fold in. Pour the batter into a 28cm diameter springform pan lined with baking paper and spread it out. Bake in a preheated oven at 180°C for about 20 minutes. Drain the mandarins, reserving half of the juice. Beat 150g sugar, lemon juice, and 3 egg yolks for at least 10 minutes until frothy. Let the gelatine soak in the mandarin juice for 10 minutes. Stir 500g quark into the egg yolk mixture. Add the drained mandarins and stir in. Heat the gelatine gently, dissolve, and remove from the heat. Stir 3-4 tbsp of the quark mixture into the gelatine, then stir all of it into the quark mixture. Whisk the cream and cream stabilizer until stiff peaks form and fold into the quark mixture. Cut the cooled sponge cake in half horizontally and place a cake ring around it. Fill the bottom layer with the quark mixture. Place the other half of the sponge cake on top and refrigerate overnight until ready to serve. Sprinkle with powdered sugar and remove the cake ring.
Facebook Comments