For the shaking dough: 130 g drained Amarena cherries (from the jar) 80 g butter or margarine 150 g wheat flour 3 teaspoons of baking powder 1 pckg. pudding powder cream flavour 70 g sugar 2 eggs 100 g yoghurt For the cream: 6 white gelatine sheets 500 g low-fat curd cheese 100 ml low-fat milk 75 g sugar 2 tablespoons lemon juice 1 pck. grated lemon peel 3 tablespoons tangerine juice (from the can) 175 g drained mandarins (canned) For the casting: Tangerine juice (from the can) 2 tablespoons cherry juice (from the glass) 1 pck. unsweetened cake glaze, clear For sprinkling: 1 tablespoon chopped pistachios 1. preheat the oven. Top/bottom heat: about 180 C; hot air: about 160 C 2. set aside about 10 cherries for the dough. Melt the butter or margarine in a pot and let it cool down. 3. mix the flour with baking powder and pudding powder in a mixing bowl, put it in a sealable bowl (about 3 liters content) and mix with sugar Add eggs, melted butter or margarine and yoghurt. Close the bowl tightly with the lid and shake vigorously several times (15-30 seconds in total) so that all ingredients are well mixed. 4. stir everything again carefully with a whisk or stirring spoon so that dry ingredients from the rim are stirred in. Put the dough into a springform pan (ø 26 cm, greased base, covered with baking paper) and smooth it down. Spread the cherries on top. Push the mould on the grid into the preheated oven. Bake the pastry base for 25-30 minutes. 5. place the mould on a cake rack. Let the cake base cool down a little. Then remove from the mould, place on a cake rack lined with baking paper and leave to cool. Remove the baking parchment. Place the cake base on a cake plate, a cake ring or the cleaned edge of a springform pan. 6. soak the gelatine for the cream according to the instructions on the packet. Mix the quark with milk, sugar, lemon juice and lemon zest. 7. lightly squeeze the gelatine and dissolve it with tangerine juice in a small pot at low heat while stirring Mix the dissolved gelatine first with about 2 tablespoons of the quark mixture, then stir into the remaining quark mixture. Fold in half the mandarins. 8. pour the quark cream onto the pastry base and smooth it down. Cover the cake and put it in the fridge for at least 2 hours. 9. spread the remaining mandarins and the set aside cherries on the cream layer 10. for the icing, mix the tangerine juice with the cherry juice and fill up to 250 ml (1/4 l) with water. 11. prepare a glaze from the glaze powder and the juice mixture according to the instructions on the packet, but without sugar Spread the glaze on the surface of the cake. 12. place the covered Amarena Tangerine Cake in the refrigerator for at least 1 hour. 13. carefully loosen and remove the cake ring or springform pan rim Sprinkle the edge of the cake with pistachios. Tip: The cake stays fresh for 2-3 days in the refrigerator.
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