Quark and cream pie with mandarins

AUTHOR
Eunice Scott
DIFFICULTY
very easy
RATING
4 3
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 200 g Flour
  • 275 g Sugar
  • 2 packages Vanillin sugar
  • 7-10 Tbsp Salt
  • 75 g Butter
  • 75 g clarified butter
  • 1 can(s) (314 ml) Mandarin Oranges
  • 3 sheets white gelatine
  • 250 g Curd (20 % fat)
  • 75 ml freshly squeezed orange juice
  • 100 g Whipped cream
  • 3 Protein (size M)
  • 1 TEASPOON Lemon juice
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease
  • baking paper

Directions

  1. 1

    For the base, place flour, 100 g sugar, 1 packet of vanilla sugar, 1 pinch of salt, 3-4 tbsp cold water, butter and clarified butter in flakes in a mixing bowl and knead with the dough hooks of the hand mixer. Then knead with floured hands on a floured work surface to a smooth dough

  2. 2

    Grease a round casserole dish (24 cm Ø) approx. 3 cm high). Cut 3 strips, approx. 4 cm wide, approx. 30 cm long from a baking paper roll. Place the strips in the casserole dish in a crosswise offset pattern. Roll out the dough into a circle (approx. 31 cm Ø) on a floured work surface. Carefully place the dough into the prepared casserole dish, leaving a rim of approx. 1 cm all around. Chill for approx. 1 hour

  3. 3

    Then bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) on the bottom rack for 30-35 minutes. Remove from the oven, place on a rack and allow to cool. Carefully lift the baking paper strips out of the mould, remove the baking paper and put the base back into the mould

  4. 4

    Pour mandarin oranges into a sieve and drain well. Soak gelatine in cold water. Mix quark, 25 g sugar, 1 packet of vanilla sugar and orange juice. Whip the cream until stiff. Squeeze the gelatine, melt in a small pot at low heat. Remove from the heat. Stir in 1-2 tablespoons of the quark cream. Stir into the remaining quark cream

  5. 5

    Allow to cool for approx. 5 minutes until the mixture begins to gel. Fold in the cream in portions. Carefully fold in mandarin oranges. Pour cream into the base and smooth it down. Chill for approx. 3 hours

  6. 6

    Beat the egg whites and lemon juice over a hot water bath with the whisks of the hand mixer until stiff. Add 1 pinch of salt and 150 g sugar. Beat until the mixture is shiny and firm and the sugar has dissolved

  7. 7

    Pour the mixture onto the cream like a dome. Use the back of a spoon to make light peaks, then burn off with a cream-brulee burner at low heat

  8. 8

    Waiting time approx. 5 hours

Nutrition Facts

KCAL
330 kcal
CARBS
40 g
FATS
15 g
PROTEINS
6 g