Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Sponge
Filling
Decorate
Utensils
One springform pan (approx. 24 cm in diameter), base lined with baking paper
How it's done
Sponge
In a bowl, beat the sugar, eggs and salt using the whisk on a mixer for approx. 5 mins. until the mixture is light and fluffy. Carefully fold the flour into the mixture using a rubber spatula, transfer to the prepared tin.
Bake
Approx. 20 mins. in the lower half of an oven preheated to 180 °C. Remove, allow to cool slightly. Remove the tin frame, turn the sponge out onto a cooling rack, remove the baking paper and leave to cool.
Filling
Clean the tin frame, brush with a little oil and line with cling film, place on a cake plate, place the sponge inside. Mix the quark, sugar, vanilla sugar, tangerine zest and juice in a bowl. Using the whisk on a mixer, thoroughly whisk the gelatine into the quark mixture. Fold in the whipped cream, spread the quark mixture on top of the sponge base, cover and leave to set in the fridge for approx. 3 hrs.
Decorate
Decorate the quark cake with the tangerine slices and pomegranate seeds.
| Tip: | Use clementines instead of tangerines. |
|---|---|
| Tip: | Drizzle 3 tbsp of tangerine juice over the sponge base. |
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