Mandarin Orange and Eggnog Cream Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 266 cal. | (13 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 16 g | (64 %) | ||
| Roughage | 0.6 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 2.4 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 145 mg | (4 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 14 mg | (5 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 21 g |
Ingredients
- For the batter
- 3 medium-sized eggs
- 75 grams sugar
- 2 Tbsps warm water
- 80 grams Pastry flour
- 20 grams cornstarch
- 1 generous pinch Baking powder
- For the topping
- 8 sheets clear gelatin
- 750 grams Quark
- 125 milliliters Advocaat (or eggnog liqueur)
- 80 grams sugar
- 1 can Mandarin orange
- 200 milliliters Whipped cream
- some mint (for garnish, to taste)
Preparation steps
For the batter, separate eggs. Mix egg whites and gradually sprinkle in 25 grams of sugar and mix until stiff. Mix egg yolks, remaining sugar and water until fluffy. With a whisk, fold egg whites into egg yolk mixture. Sift flour, cornstarch and baking powder and fold into batter. Line the bottom of a springform pan (26 cm diameter)(approximately 10 inches) with parchment paper. Spread dough in bottom of pan until smooth. Bake in preheated oven at 200°C (fan: 180°C, gas mark 3-4) (approximately 400°F) on the middle rack for about 15-20 minutes. Cool cake on a baking rack.
For the topping, soak gelatin in a bowl of cold water for about 5 minutes. Mix quark, eggnog liqueur and sugar. Drain mandarin oranges in a colander over a bowl and collect juice. In a saucepan, heat 4 tablespoons mandarin orange juice, then add gelatine and stir until dissolved. Remove from heat. Stir 2-3 tablespoons quark mixture into juice mixture, then stir in remaining quark mixture. Refrigerate briefly until mixture starts to gel, about 10-15 minutes.
Loosen rim of pan and remove cake. Remove parchment paper and place cake on a plate. Set a pastry ring around cake. Mix cream until stiff and fold into quark mixture. Set aside some mandarin oranges for garnish, then fold remaining mandarin oranges into quark mixture. Spread quark mixture over cake until smooth. Cover and refrigerate for about 2-3 hours until set. To serve, remove pastry ring and garnish cake with remaining mandarin oranges and mint leaves.
