Classic German Quark Cream Cake With Mandarin Oranges Recipes

MANDARIN ORANGE SOUR CREAM CAKE

Steps:

• For the base sift the flour, confectioners' sugar, and baking powder into a large bowl. Add vanilla extract, egg yolks, and butter and mix until you get a nice and smooth dough. In case the dough is too crumbly and not coming together, add some water. Form a ball, flatten it and wrap in plastic wrap. Place in the fridge for about 30 minutes.
• For the filling mix the milk with sugar, cornstarch, vanilla extract, and sour cream. The mixture should be thick and smooth without any lumps. Set aside. Add the mandarin oranges into a sieve and let drain.
• Preheat the oven to 340°F (170°C). Line a 10 inches (25cm) springform tin with baking parchment and grease lightly. Set aside. Take about 2/3 of the dough, roll out to the size of the tin and place in the tin. Use the remaining dough to form a long log and use it to shape the edges of the cake on top of the base. Prick the base with a fork several times. Sprinkle about half of the mandarin oranges on the base, pour the filling into the cake base and add the remaining mandarin oranges on top. Bake for about 70 minutes until the cake has set. Take out of the oven and let cool down completely.

MANDARIN ORANGE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the topping: In a large bowl, beat together whipped topping, pineapple with juice and dry pudding mix until blended. Spread on cake.

CLASSIC GERMAN QUARK CREAM CAKE WITH MANDARIN ORANGES

Steps:

• Preheat the oven to 350°F (180°C). Line a 10-inch (26cm) springform tin with baking parchment and set aside. Remove the curd (quark) from the fridge and let it come to room temperature while the sponge bakes or cools down.
• p id="instruction-step-2″>2. Add the eggs to a large bowl and whisk until slightly foamy. Add the sugar gradually while whisking on high speed until the mixture looks pale and thick (do not overbeat the eggs or the cake will probably collapse when baked). Add the vanilla extract and stir in. Mix the flour, cornstarch, and baking powder. Sift a small portion onto the egg mixture and fold in very gently. Repeat the process several times until all of the flour mix is incorporated. Pour the batter into the prepared tin, give it a small shake to allow air bubbles to rise up, and bake for about 18-20 minutes. The sponge should have risen nicely with a golden brown color. Take out of the oven, loosen the sponge from the edge of the springform tin with a knife and let cool down completely.
• p id="instruction-step-3″>3. For the filling let the gelatin leaves soak in a bowl with cold water for about 5-8 minutes. Whisk the (cold) heavy cream until stiff peaks form and set aside. Add the quark and confectioners' sugar to a large bowl. Add the lemon zest and juice, the orange zest, and limoncello (optional) to the bowl and mix in. Squeeze the gelatin to remove some water and add to a small saucepan. Heat up gently until the gelatin is dissolved completely. Gradually add some of the curd mixture and mix to combine. Remove from heat and stir in some more curd mixture, then transfer to the large bowl and mix until well combined - if the temperature differences are too great, the gelatin may clump. Gently fold in the whipped cream in 2-3 batches. Pour the mandarin orange slices into a sieve and drain well.
• id="instruction-step-4″>4. Remove the top of the sponge cake if is domed or sunken in so you get a straight surface, then cut horizontally in half. Lay one of the cakes on a serving plate and place a cake ring tight around it. Add about 1/3 of the curd mixture on top and spread evenly. Place half of the mandarin orange slices on the filling and top with another 1/3 of the cream. Repeat this step with the remaining mandarin orange slices and finish with the last 1/3 of the filling. Smooth out the top and place the second cake layer on top inside the cake ring. Place the cake in the fridge for at least 4 hours (or overnight). Before serving, use a sharp knife to divide the top sponge cake into 12 pieces - try not to cut into the filling. The cuts are just to prevent the filling from being compressed too much when you try to cut into the cake later on. Carefully remove the cake from the ring, dust with confectioners' sugar, and serve.

GERMAN QUARK CAKE

Steps:

• Preheat oven to 175 degrees Celsius.
• Beat together the first seven ingredients till well blended.
• Mix baking powder with flour and sift. Fold into the quark mixture.
• Butter and flour a loaf pan. Pour batter into it.
• Bake for 45-55 minutes until top is lightly browned. Remove from heat - it will flop down again when cool; that's normal.
• (Variations: Add small slices of apple, maraschino cherries cut in halves or raisins or cranberries pre-soaked in rum.).