Family Recipe for Mandarin Torte

mandarin-torte.adoc

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.

coninience -> convenience
½ tsp [1.5 g] of backing powder -> ½ tsp [1.5 g] of baking powder
3 tbsp [33 g] of mandarin juice, from the can -> 3 tbsp [33 g] of mandarin juice from the can / 3 tbsp [33 g] of mandarin juice (from the can)
Add sifted flour and backing powder [..] -> Add sifted flour and baking powder [..]
Pour each half of the dough onto a greased springform pan base and smooth out surface with a knife. -> Pour out half of the dough each onto a greased springform pan base and smooth out the surface with a knife. (?)
dress the belt with a piece of backing parchment -> dress the belt with a piece of baking parchment
Place the 12 slices onto -> Place the 12 slices of cake base onto

The instructions have been translated from German and slightly rearranged and commented for clarity.
↳ 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.
↳ Note: A “German” tablespoon is usually 10 ml, a teaspoon about 3–4 ml.

Use a knife to spread half of the dough each onto a greased springform pan base
↳ Use a knife to spread the dough evenly across two greased springform pan bases.

Dissolve the gelatin in the mandarin juice, following the package instructions, and let it cool.
↳ Dissolve the gelatin in the mandarin juice, following the package instructions, and let it cool.

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).
↳ 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).

very nice! 👌 delish!
chef’s kiss