Lemon curd cake with mandarins

Ingredients for 1 servings:

• 100 g flour
• 1 pinch of baking powder
• 25 g sugar
• 1 packet of vanilla sugar
• 75 g butter, cold
• 2 packs of gelatin or 12 sheets
• 125 g butter, soft
• 250 g sugar
• 3 eggs, separated
• 500 g low-fat curd cheese
• 250 ml whipped cream
• 1 lemon(s), untreated, grated peel and juice
• 1 small can/mandarin orange(s)
• possibly chocolate decoration (chocolate leaves)

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

Knead the dough ingredients into a shortcrust pastry and bake it on the parchment-lined base of a 26 cm diameter springform pan for 10-15 minutes at 220°C. Place the cooled base on a cake plate and place the cleaned springform pan rim around it. Arrange a few mandarin orange segments at intervals on the base. For the filling, beat the butter and sugar until fluffy, then add the egg yolks and gradually add the quark, lemon juice, lemon zest, and dissolved gelatin. Beat the egg whites until stiff and carefully fold them into the quark mixture along with the whipped cream. Spread the mixture evenly over the base. Decorate the cake with mandarin orange pieces or chocolate leaves. Refrigerate the cake overnight. Once firm, loosen the springform pan rim with a knife and remove.