Bretzeli Orange Quark Cheesecake

To make the base: Melt the dark couverture chocolate with the Grand Marnier over a bowl of gently simmering water. Do not overheat. Dip 75 Bretzeli in the melted chocolate and allow to set on baking paper.

To make the confit: Soak three gelatine leaves in cold water for about 10 minutes. Grate the rind from 3-4 organic oranges (depending on size) and place in a frying pan. Squeeze the juice from the oranges (approx. 250ml) and add to the pan. Add the sugar and Gelfix Classic and bring to the boil. Squeeze out the liquid from the softened gelatine and add to the confit. Stir until the drops of confit stick to the wooden spoon when you remove it. Leave to cool until lukewarm.

Place the square cake tin on a suitable base (it has to fit in the fridge). Arrange 25 chocolate-coated Bretzeli close together on the base. If the cake tin is adjustable, adjust the size if required, so that everything stays in place. Pour the lukewarm confit over the Bretzeli and place in the fridge for 15 minutes.

To make the quark topping: Soak 12 gelatine leaves in cold water. Place the quark, icing sugar and vanilla sugar in a large bowl and stir well. Beat the double cream until stiff and fold in. Squeeze the juice of two oranges and scrape out the pulp using a spoon. Add both to a saucepan and heat (do not boil). Squeeze out the water from the gelatine and allow to dissolve in the hot orange liquid. Allow the orange mixture to cool slightly. Divide three oranges into segments and set aside. Gradually add the orange mixture to the quark mixture, stirring constantly.

Carefully cover the confit base with some of the quark mixture. Place in the fridge for 5 minutes.

Lay the next 25 Bretzeli compactly on the quark mixture. Arrange the orange segments on the Bretzeli. Stir the quark mixture again and place half of the remaining quark mixture in the tin. Allow to set again in the fridge for about 5 minutes.

Lay the next 25 Bretzeli compactly on the quark mixture. Spread the remaining quark mixture on top and place the cheesecake in the fridge for at least 4 hours or ideally overnight.

Carefully remove the cheesecake from the tin and decorate as desired with Bretzeli, oranges, chocolate and cocoa powder.