Customize Consent Preferences

We use cookies to help you navigate efficiently and perform certain functions. You will find detailed information about all cookies under each consent category below.

The cookies that are categorized as "Necessary" are stored on your browser as they are essential for enabling the basic functionalities of the site. ... 

Always Active

Necessary cookies are required to enable the basic features of this site, such as providing secure log-in or adjusting your consent preferences. These cookies do not store any personally identifiable data.

No cookies to display.

Functional cookies help perform certain functionalities like sharing the content of the website on social media platforms, collecting feedback, and other third-party features.

No cookies to display.

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics such as the number of visitors, bounce rate, traffic source, etc.

No cookies to display.

Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.

No cookies to display.

Advertisement cookies are used to provide visitors with customized advertisements based on the pages you visited previously and to analyze the effectiveness of the ad campaigns.

No cookies to display.

Advertisement
Advertisement
cake

Tangerine quark cake

Tangerine quark cake

Everyone should definitely treat themselves to this creamy tangerine quark cake with cream.The gelatine provides stability and a fluffy cream that almost melts in your mouth.  You definitely have to try this cake!

INGREDIENTS

FOR THE SPONGE BASE

4 eggs (size M)
70g sugar
1 pack vanilla sugar
120 g wheat flour (Type 405)
3 tsp baking powder

FOR THE FILLING

400 g cream
250 g low-fat quark
1 bag of instant gelatine (equivalent to 6 sheets of gelatine)
100g sugar
1 pack vanilla sugar
2 cans of tangerines

PREPARATION

1st step
For the sponge cake, beat eggs with sugar and vanilla sugar at the highest level for at least 4 minutes until the mixture becomes thick. 

Mix flour with baking powder and carefully fold into the dough. 

Line the springform pan (Ø 26 cm) with baking paper and preheat the oven to 180 degrees (fan oven: 160 degrees).

2nd step
Pour the dough into the mold and bake in the preheated oven for about 20 minutes.  Remove the edge from the mold with a knife. 

Allow the sponge cake to cool completely.  Then take the base out of the mold and cut it in half to create 2 bases.  For the filling, whip the cream until stiff.

3rd step
Mix low-fat quark with instant gelatine.  Add sugar and vanilla sugar and stir in.  Carefully fold in the cream.  Place the can of tangerines in a sieve and allow to drain. 

Set aside 12 tangerines for decoration.  Place the first sponge cake base on a cake plate and place the cake ring around the sponge cake.

4th step
Spread 2-3 tablespoons of the cream on the base and spread it out.  Spread the tangerines on top.  Pour half of the cream on top and smooth it out. 

Place the second sponge cake base on top and press it down lightly.  Spread the remaining cream on the sponge cake. 

Cool the cake for at least 1 hour, then place the 12 tangerines all around the cake.  Refrigerate until serving.  The cake makes approx. 12 pieces.

Advertisement

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Check Also
Close
Back to top button