Just sensational – no other words for it. A cheesy, creamy mixture in between two thin layers of pastry. A cake for a special occasion.
What You Need:
150 g butter
50 g caster sugar
2 egg yolks
Few drops of vanilla essence
150 g plain flour
1 tsp baking powder
Pinch of salt
1 small tin of mandarin segments
1 sachet of powdered gelatine
250 g Quark (soft white cheese sold in tubs)
100 g caster sugar
2 egg whites
275 ml double cream
Juice of half a lemon
Icing sugar for decoration
Method:
Beat the butter, sugar, egg yolks and vanilla essence together until light and fluffy.
Sift together the flour, baking powder and salt in a separate bowl and gradually add to the butter mixture until smooth.
Divide the mixture between two 23 cm (9″) spring-form tins and smooth over the tops.
Bake at Gas Mark 3, 180C, 350F for about 25 minutes. Remove from the oven.
Whilst still warm, using a plastic spatula, cut one of the rounds into 12 segments and leave in the tin.
Drain the mandarins and cut each piece in two.
Dissolve the gelatine in 3 tbsp of warmed mandarin juice. Cool slightly.
Mix the Quark well with the sugar, lemon juice and gelatine.
Beat the egg whites until stiff.
Beat the cream until stiff.
Mix the egg whites, the cream and the mandarin sections (leaving a few for decoration) into the Quark.
Line the inside rim of the tin with the uncut pastry round with a strip of greaseproof paper to the height of the tin.
Fill the same tin with the Quark cream mixture, smooth over, then arrange the cut pastry portions on top and leave in the fridge to set.
Before serving, unclip the spring-form tin, peel off the greaseproof paper strip, sprinkle with icing sugar and decorate with mandarin sections.
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Dear Alison. My partner or Sir Bakes-a-Lot as he is otherwise known made this last night. Needless to say its all gone now. Truly orgasmic.
Keep up the excellent work Ms. Cork!
Liz