Tangerine Pot Pie

Rating: 3.69 / 5.00 (35 Votes)

Total time: 1 hour

Servings: 12.0 (servings)

For the sponge mixture:

For the topping:


For the tangerine pot pie, prepare the sponge mixture. For this, beat the sugar, lemon juice and egg yolks until creamy. Fold the flour, cornstarch and baking powder loosely into the cream.

Melt the butter over low heat and stir into the mixture. Beat the egg whites together with the salt until stiff and fold in carefully. Grease the bottom of a springform pan with a little butter and pour in the batter.

Bake the cake for about 30 minutes at 180 degrees. Soak the gelatine in cold water for 10 minutes. Boil down the lemon juice and sugar until a syrupy liquid is formed. Squeeze the gelatin well and dissolve it in the syrup.

Mix the egg yolks and milk well. Mix the yogurt and curd and add the lemon syrup and egg yolk-milk mixture. Let the mixture stand until it is cold and begins to firm up.

Wash out the springform pan and line with plastic wrap. Place the cake base upside down in it. Pour the curd mixture over it and smooth it out. Cover everything with plastic wrap and chill in the refrigerator for 3 hours until the curd is firm.

Peel the clementines, divide them into wedges and place them decoratively on top of the set curd mixture. While stirring, bring the cake glaze and maracuja juice to a boil and coat the clementines with it. Allow the glaze to set on the tangerine pot pie.

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