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+Pages from an old, handwritten cookbook that has evidently spent a lot of time next to the mixing bowl.
+The instructions have been translated from German and slightly rearranged and commented on for clarity.
+
+Note: A “German” tablespoon is usually 10 ml, a teaspoon about 3–4 ml.
+Some volumes have been converted to weights for your convenience, indicated with square brackets.
+
+# Mandarin Torte
+
+## Ingredients
+### Dough
+- 150 g margarine
+- 50 g sugar
+- 2 egg yolks
+- 1 [package, 15 g] vanilla sugar
+- 1 pinch of salt
+- 150 g flour
+- ½ tsp [1.5 g] of baking powder
+
+### Cream
+- 1 small can of mandarins
+- 3 tsp [4 g] of gelatin
+- 3 tbsp [33 g] of mandarin juice (from the can)
+- 250 g cream quark
+- 100 g sugar
+- juice of ½ a lemon
+- 2 egg whites
+- 250 ml cream
+
+### Decoration
+- icing sugar
+- mandarin slices
+
+
+## Instructions
+
+### Cake Base
+Mix fat, sugar, egg yolks, vanilla sugar and salt to get an airy mixture.
+Add sifted flour and baking powder and mix to create a smooth dough.
+Use a knife to spread the dough evenly across two greased springform pan bases.
+Smooth out the surface.
+Mount the springform belt and bake each cake base in the middle of the pre-heated oven for 25 minutes at 180°C (gas 3, deprecated units: 350°F).
+Remove each cake base from the pan while still hot.
+Cut one base into 12 slices.
+
+### Cream
+Dissolve the gelatin in the mandarin juice, following the package instructions, and let it cool.
+Combine the cream quark, sugar and lemon juice, then add the gelatin.
+Beat the egg whites and the cream until stiff and add the drained mandarin slices.
+Fold the egg cream mixture into the cream quark mixture.
+
+### Finishing
+Put the uncut cake base into a springform pan and dress the belt with a piece of baking parchment.
+Pour in the cream and smooth out the surface.
+Place the 12 slices of cake base onto the cream and refrigerate for several hours.
+Decorate with icing sugar and mandarin slices.