Mandarin Orange Torte
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 489 kcal | (23 %) | ||
| Protein | 15.2 g | (16 %) | ||
| Fat | 24.9 g | (21 %) | ||
| Carbohydrates | 51 g | (34 %) |
Ingredients
- For the shortcrust
- 300 grams Pastry flour
- 30 grams Cocoa
- 1 tsp cinnamon
- 100 grams powdered sugar
- 150 grams butter
- 1 egg
- For the quark cream
- 1 can Mandarin orange
- 100 grams softened butter
- 150 grams powdered sugar
- 2 packets Bourbon vanilla powder
- 4 eggs
- 750 grams Quark
- 150 milliliters Whipped cream
- 2 packets vanilla pudding mix
- For the garnish
- powdered sugar (for dusting)
Preparation steps
For the shortcrust, mix flour, cocoa, cinnamon, powdered sugar, butter in pieces and egg. Knead into a shortcrust dough. Wrap dough in plastic wrap and refrigerate at least 30 minutes. Meanwhile, for the quark cream, drain the mandarin oranges. Beat butter, powdered sugar and vanilla sugar until creamy. Beat in eggs, one at a time. Beat in quark, cream and pudding mix. Reserve some mandarin oranges for garnishing. Stir the remaining into the quark cream.
Line the bottom of a 26 cm (approximately 10-inch) diameter springform pan with parchment paper. Divide the dough into thirds. Roll out one piece into a round to line the bottom of the pan. Place in the pan. Roll out another piece into a 5 cm (approximately 2-inch) strip to line the side of the pan. Place strip of dough around the edge of the pan, pressing where the two pieces of dough meet. Pour quark cream into the crust.
Roll out the remaining dough and cut out shapes. Place on top of the quark cream. Bake in preheated 175°C (approximately 350°F) oven for about 70 minutes. Cool on a wire rack. Dust with powdered sugar and garnish with reserved mandarin oranges.
