Cake "School cone" à la Dani

Ingredients for 1 servings:

• 4 eggs
• 50 g sugar
• 1 packet of vanilla sugar
• 100 g flour
• 1 tsp, leveled baking powder
• 200 g whipped cream
• 1 pack of cream stiffener
• 125 g curd cheese, 20%
• 1 can of tangerine(s)
• 5 chocolate kisses
• 300 g marzipan paste
• Decoration e.g. food coloring, sugar writing, colored sugar beads/sprinkles etc., some powdered sugar
• Sugar writing

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

with fruity mandarin orange and quark filling

Line a baking sheet with parchment paper. In a mixing bowl, beat the eggs on high for one minute until frothy. While stirring, add the sugar and vanilla sugar and beat for another two minutes. Mix the flour with the baking powder and briefly stir in on low speed. Spread the batter on the baking sheet and bake at 180 degrees Celsius for 10-15 minutes; the batter should be light brown (use a toothpick to test). Allow to cool thoroughly. Remove the marshmallows from the wafers; the wafers can be eaten as they are, as they are not needed for the recipe. Place the marshmallows, without the wafers, in a mixing bowl, add the quark, and mix both well with a mixer. Whip the cream with the cream stabilizer until stiff peaks form and fold into the quark mixture. Finally, fold in the thoroughly drained mandarins. Now line the cake plate or a small baking sheet on which the cake will later be served with cake lace. I use a long ruler to cut out the layers. Measure 8 cm along the long side of the baking sheet with a ruler and cut off a long, narrow triangle. Place the ruler on the base and cut along it. It must be cut diagonally downwards to create a long, narrow triangle with an 8 cm wide top edge. Once the first triangle is cut off, start again on the opposite side, measure 8 cm, and cut again. Place the two cut triangles together on the cake plate so that they form the shape of a school cone (large triangle). Now spread the prepared filling over the base in a dome-like manner. Now cut out two more long triangles as described above; they must be identical to those for the base. Carefully place the two triangles on top of the filling and press down lightly. Now color half of the marzipan for the main part of the school cone with food coloring in the desired color according to the package instructions and roll out very thinly between cling film. Then place it over the cake and model it into the shape of a school cone. Trim off any excess edges with a sharp knife. The top part doesn’t need to be covered. Now color the remaining marzipan and roll it out thinly again. Place a small portion at the bottom of the cone and press it down. Place the rest on top of the cone and press it down. Shape the excess part of the cake so that it looks like the tulle of a real cone. Now you can decorate as desired. I wrote the name on the cake with icing and formed a cord from the leftover marzipan to “tie” the cone shut. There are no limits to your creativity here.