Crumb-Quark Cake with Mandarins and Rum Raisens

Crumb-Quark Cake with Mandarins and Rum Raisens

Ingredients

75 grams of raisins
3-4 tablespoons rum
4 eggs Size L
250 gram flour
½ Sachet baking powder
250 grams of sugar,
I have used dark brown caster,
With white you see the colors better
3 sachets of vanilla sugar
Salt
125 grams + a little (soft) butter
1 tin (314 ml) mandarins
500 grams of skimmed quark
250 gram mascarpone
2 ½ tablespoon cornstarch
1 unsprayed orange
Icing sugar

Instructions

Rinse the raisins, drain them and mix them with the rum.
Let the raisins cover at least 2 hours of pulling.
Grease a spring shape of 26 cm.

Preheat the oven to 175 degrees electric or 150 degrees hot air.
Split 1 egg. Knead flour, baking powder, 100 grams sugar
1 sachet of vanilla sugar, a pinch of salt.

The butter (in pieces) 1 egg yolk and 2 tablespoons of water with
The dough hooks of the mixertot crumbs.
Press the ¾ of the dough crumb as bottom in the form.

Put the cake bottom and the remaining crumb dough cold away.
Drain the tangerine parts and the Rumrozijnen.
Grate the zest of orange.

Whisk 3 eggs, 1 egg white, 150 grams sugar and 2 sachets of vanilla sugar to a creme.
Add the quark, the mascarpone, the cornstarch and the orange peel.
Stir in the raisins and the tangerine parts through it.

Iron the mascarpone mass over the crumb bottom.
Divide the remainder of the crumb dough by hand over the mascarpone mass.

Baking time 1 hour and 15 minutes
Cover it after 1 hour.
Let the cake cool down for 20 minutes in a switched-off oven with door open. Let the cake cool completely in the shape.

Sprinkle with icing sugar.