Cinnamon star tangerine cake

For 14 pieces
  • 5 eggs (size M)
  • 175 g Icing sugar
  • 300 g ground almonds
  • 1 packet vanillin sugar
  • 3 TL cinnamon
  • 6 drops of bitter almond flavor
  • 1 can (s) (315 ml) Mandarin oranges
  • 250 g Sugar
  • 1 kg Lean quark
  • 5 EL semolina
  • Icing sugar
  • baking paper, aluminum foil
105 minutes
Separate eggs. Sieve powdered sugar. Beat 3 egg whites with the whisk of the hand mixer until stiff. Stir in powdered sugar, tablespoon at a time. Mix the almonds, vanilla sugar, cinnamon and bitter almond flavor into the egg whites. Line a tray with baking paper, place a star-shaped baking frame (28 cm Ø) on top. Fold the parchment paper up around the baking frame. Spread the dough in the baking frame
Drain the mandarins in a sieve. Mix egg yolks and 150 g sugar until creamy. Stir in the quark and semolina. Fold in the tangerines. Spread the quark mixture on the dough. In the preheated oven on the lower rail(E-stove: 150 ° C / convection: 125 ° C / gas: level 1) Bake for about 1 hour. After approx. 40 minutes, cover the cake with aluminum foil
Remove the cake, remove from the baking frame and refrigerate for approx. 4 hours. Carefully remove the baking frame. Shortly before serving, beat 2 egg whites with the whisk of the hand mixer until stiff, sprinkling in 100 g of sugar. Beat the egg whites until they are shiny white. Spread on the cake, leaving approx. 2 cm free to the edge. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 5–10 minutes. Dust with powdered sugar. Cut the cake into pieces and serve immediately
Waiting time approx. 4 hours
1 piece approx .:
  • 360 kcal
  • 1510 kJ
  • 16 g protein
  • 15 g fat
  • 39 g carbohydrates


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