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Mandarin orange poppy seed cake
(0 votes)
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 2 hrs 45 mins
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Ingredients
for
1
- For the yeast dough
- 3 ½ cups flour
- 2 Tbsps sugar
- 1 ½ ozs Yeast
- ½ cup milk
- 0.333 cup butter
- 2 medium eggs
- 2 packets Vanilla sugar
- salt
- For the filling
- 2 tins Mandarin orange each weighing 320 g (12 oz) or 1 kg (2 lb) fresh mandarin oranges
- 1 packet Poppy seed filling (mohnback)
- 6 eggs
- 3.3 cups Quark (20 % fat)
- 1 cup plain Yogurt (or mandarin yoghurt if you prefer)
- 1 ⅛ cups sugar
- ½ cup Potato starch
- 1 tsp vanilla extract
- In addition
- Fat (to grease the baking tray)
- powdered sugar (for dusting)
Preparation steps
1.
For the base, put the flour into a bowl and make a well in the centre. Mix the crumbled yeast with 1 tsp sugar and a little warm water and put into the well. Sieve a little flour over it and put in a warm place for 15 minutes to allow the yeast to start working. Then add the rest of the sugar, the soft butter, the remaining milk, vanilla sugar and a pinch of salt and knead to a dough. Leave to rise until the dough has doubled in volume.
2.
Preheat the oven to 180°C.
3.
Drain the mandarin oranges. If using fresh oranges, peel, removing the outer membrane, and cut between the membranes to produce segments. Drain well.
4.
Put the poppy seed mixture into a bowl. Beat the eggs in another bowl, then add the quark, yoghurt, sugar, potato starch and vanilla extract and mix until smooth and well combined.
5.
Grease a baking tray. Roll out the yeast dough and place on the tray. Spread with 2/3 of the quark mixture and scatter with the mandarin oranges. Stir the poppy seed mixture into the remaining quark mixture and spread carefully on top of the mandarin oranges. Bake in the preheated oven for 50-60 minutes, or until nicely browned.
6.
Serve dusted with icing sugar.
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