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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.
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