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For the cake base:
4 fresh eggs size. M
80 g sugar
1 packet of vanilla sugar (8g)
1 tsp grated lemon peel
1 pinch of salt
100 g flour type 405
50 g melted butter
For the cream cheese:
6 sheets of light gelatine
200 g cream cheese preparation
low-fat (0.4% fat)
120 g sugar
1 packet of vanilla sugar (8g)
2 tbsp mandarin juice
1 tbsp lemon juice
500 g quark (low-fat)
200 ml whipped cream
For the fruit topping:
3 small cans of mandarin oranges
each with a drained weight of 175 g
1 packet of clear cake glaze
(ready-made product)
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Preparation:
To prepare the mandarin cream cheese cake, make a fruit cake base the day before according to the basic recipe for the Viennese base.
After cooling, leave to rest wrapped in aluminum foil until the next day.
To finish:
Place the cake base on a plate and enclose it with a cake ring.
Or place the base on the cleaned baking pan and fold the springform pan edge back over and close it.
Open the mandarin orange cans, carefully strain the fruit through a sieve, collecting the fruit juice, then let the fruit drain well.
Soak 6 sheets of light gelatine in cold water for 10 – 15 minutes.
For the quark cream cheese cream:
Prepare the cream cheese (here in my recipe this is a very low-fat version, but can also have a higher fat content) in a mixing bowl together with sugar, vanilla sugar, 2 tablespoons of mandarin fruit juice and 1 tablespoon of lemon juice and beat with the electric hand mixer for about 2 minutes with the beaters until the sugar has dissolved.
Add the quark and stir in briefly.
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Squeeze the soaked gelatine leaves lightly, put them in a small pot, then heat the gelatine on the stove while stirring until the gelatine has just dissolved (do not let it boil), then immediately move the pot to one side.
Put 2 heaped tablespoons of the quark cream into a bowl, pour the dissolved gelatine over it and immediately mix thoroughly with the quark cream.
Now quickly pour the entire contents of the bowl into the mixing bowl with the rest of the quark mixture and fold in evenly.
Whip the cream until it is stiff and also fold it loosely into the cream cheese and quark cream.
Drizzle the Viennese fruit cake base with 2 – 3 tablespoons of mandarin fruit juice if desired.
Spread the quark cream over it.
Cover generously with the well-drained mandarin oranges.
Then leave to cool in the fridge for 2 – 3 hours.
Make a cake glaze from a packet of clear cake glaze according to the instructions on the packet, using the collected mandarin fruit juice from the cans for the liquid.
Cover the mandarin cake with the glaze and leave to cool in the fridge until ready to eat. If desired, you can also serve with a little whipped cream.
Ultimate mandarin cream cheese cake: No-bake Christmas cake in 15 minutes
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