Cream cheese cakes are festive classics. It’s no wonder: not only do they look fantastic – they taste heavenly, too. Yet they usually take quite a lot of effort to make and not everyone dares try it, as many recipes call for gelatine.
With our version, however, making this popular classic is hassle-free. The juicy mandarins make the cream particularly fruity and fresh. All you need to make it is cream, quark and mandarins. In just a few steps, you can whip up a heavenly cream cheese cake guaranteed to delight your guests.
What else you’ll need
For the dough:
- 3 medium eggs
- 25 ml (approx. 2 tbsp) milk (1.5% fat)
For the filling:
- 200 ml lukewarm water
- 200 g cold cream
- 500 g low-fat quark
- 2 small tins mandarins (net drained weight 175 g each)
Make and bake the dough
- Preheat a conventional oven to around 175 °C (fan approx. 160 °C) and line a springform tin (26 cm in diameter) with baking paper.
- Put the baking mix, eggs and milk in a mixing bowl and briefly mix with an electric hand mixer (whisk) on the lowest setting first of all, then on the highest setting for around 4 minutes, until creamy.
- Now place the dough in the lined springform tin and smooth out. Bake the base on the middle shelf of the preheated oven for around 25 minutes.
Cool and decorate
- Once the base is baked, it can be left to cool properly on a wire rack.
- In the meantime, drain the mandarins thoroughly in a sieve to prevent too much liquid getting into the cream. You should set aside some mandarins (10 pieces) for the decoration.
- Once cooled, the base should now be split in the middle to create two bases. Place the bottom half of the base on a cake plate and place and a cake ring or the springform ring around the base.
- Now beat the cold cream until stiff and mix the cream powder with water. Gradually mix the quark into the cream mixture and fold in the cream.
- You can then prepare the tart: Spread the first base with around 5 tablespoons of cream mixture and distribute the mandarins on top. Leave a space around 1 cm thick around the edge. Pour 2/3 of the remaining cream onto the mandarins and spread evenly. Now top with the second base and spread the remaining cream on top.
- You can now decorate the tart according to your taste using the mandarins you set to the side and cool it for at least 2 hours in the fridge. The ring can be loosened and removed after cooling using a moist knife. If necessary, simply smooth out the edge.
Baking mixture: sugar, wheat flour, starch (amongst other wheat), emulsifiers (E 475, E 471), baking powder (acid diphosphates, raising agent sodium hydrogen carbonate), salt, flavouring.
Cream powder: sugar, maltodextrin, gelatine, modified starch, acid citric acid, natural flavouring.
The prepared product contains:
||100g||Portion ( 146g )||RAA * |
|Energy (kJ)||670 kJ||978 kJ||12 %|
|Energy (kcal)||159 kcal||232 kcal||0 %|
|Fat||5 g||7.3 g||10 %|
|of which saturates||2.7 g||3.9 g||20 %|
|Carbohydrate||21.8 g||31.8 g||12 %|
|of which sugar||13.9 g||20.3 g||23 %|
|Protein||6.6 g||9.6 g||19 %|
|Salt||0.23 g||0.34 g||6 %|
* Reference for an average adult (8400 kJ / 2000 kcal).
Information for persons with allergies and/or intolerances
This product contains the following allergenic ingredients according to the law:
Due to our wide range of products, different articles are produced on the production lines, so that traces of certain allergens cannot be completely avoided despite careful processing:
May contain traces of egg, milk, soya and nuts.
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