John Myers
Ingredients for 6 servings:
- 500 g low-fat curd cheese
- 500 g yogurt
- 600 g cream
- 2 cans of tangerine(s)
- 1 pack of gelatin powder
- 4 packets of vanilla sugar
- 7 tbsp sugar (to taste)
- 3 packs of cream stiffener
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
(Ouark, cream, yogurt), also suitable as a filling for mandarin cake
Whip the cream with 2 tablespoons of sugar and cream stiffener until stiff, then set aside. Whisk the quark, yogurt with the remaining sugar and sugar until stiff. Then add the tangerines, without the juice. Dissolve the gelatin with the tangerine juice according to the package instructions and stir into the mixture. Then carefully fold in the cream. Refrigerate and decorate with tangerines, cream, and chocolate decorations as desired before serving. Variations: Can also be made with many other fruits (strawberries, raspberries, etc.). If you prefer them whole, you can also gently fold in the tangerines. Cake: My family and guests always enjoy my tangerine cake. I then place the cream between two sponge cakes, using a cake ring of course, and refrigerate it for a few hours. It’s great to make the day before and then only need to decorate the next day. Important: Since the cake will be very high, I use half a packet more gelatin for the cake filling. I hope you’ll be as enthusiastic as my family and guests.
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