Orange and cheese sheet cake

For 24 pieces
  • 400 g flour
  • 250 g Sugar
  • Salt
  • 6 eggs (size M)
  • 200 g cold + 150 g soft butter
  • 4 Oranges (approx. 150 g each)
  • 500 g Lean quark
  • 500 g Schmand
  • 1 packet pudding powder 'vanilla flavor'
  • Candied orange slices and peel
  • fat and flour
  • Cling film
75 minutes
light
1.
Put the flour, 100 g sugar, salt, 1 egg and 200 g butter in small pieces in a mixing bowl and use the dough hook of the Knead the hand mixer. Finally knead briefly with your hands, wrap in foil and refrigerate for about 30 minutes. In the meantime, wash oranges with hot water, rub dry and finely grate the peel of 2 oranges. Mix 150 g butter and 150 g sugar in a large bowl until creamy. Stir in 5 eggs one after the other. Add the quark, sour cream, pudding powder and orange peel to the butter and sugar mass and mix everything together to form a smooth cream. Roll out the cooled shortcrust pastry evenly on a greased pan or lined with baking paper (32 x 38 cm). Prick the bottom several times with a fork. Put the quark cream on the bottomand smooth evenly. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 45 minutes. In the meantime, peel the remaining oranges so that the white skin is completely removed. Cut oranges into slices. After 20 minutes of baking, place the slices on the cake and continue baking. Serve the cake decorated with candied orange slices and peel
2.
Wait approx. 20 minutes
1 piece approx.:
  • 310 kcal
  • 1300 kJ
  • 7 g protein
  • 19 g fat
  • 27 g carbohydrates

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