Fruity mandarin quark cake

Ingredients for 1 servings:

• 250 g sugar
• 250 g flour
• 6 eggs
• 6 tbsp water, warm
• 1 packet of baking powder
• 1 packet of vanilla sugar
• 1 can tangerine(s), (600g-800g)
• 1 pack of cake glaze, clear
• 200 ml cream
• 500 g quark
• 1 pack of cream stiffener or cream solid
• 1 pack of gelatin
• 5 tbsp water, cold

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

ideal for celebrations

Before you begin making the cake, preheat the oven to 180 degrees Celsius (top and bottom heat). Drain the mandarins into a large glass and collect the juice. For the sponge cake, first separate the eggs. Beat the egg whites until stiff peaks form, slowly adding about 100g of sugar while whisking. Beat the egg yolks with six tablespoons of warm water until frothy. Add the remaining sugar and vanilla sugar to the egg yolk mixture and mix well. Fold the beaten egg whites into the egg yolk mixture. Sift the flour together with the baking powder and place in a bowl. Fold everything into the egg yolk mixture and mix well. Line the bottom of a 26cm springform pan with baking paper and pour in the batter. Bake the sponge cake for about 35-40 minutes. When the cake is ready, remove it from the oven, let it cool, and cut it in half. Place a ring around the bottom cake layer and arrange most of the mandarins on the base. Thicken the tangerine juice with the cake glaze and pour it over the bottom layer of the cake, covering the tangerines. Let everything cool for about 20 minutes. Once everything has cooled, place the second layer on top. Then let the gelatine swell with five tablespoons of cold water. In the meantime, mix the quark with the remaining sugar, and whip the cream with cream stiffener and a little vanilla sugar until stiff. Once the gelatine has swollen, heat it for a few seconds in the microwave. Then add some cold quark to the gelatine and mix, before mixing everything else together. Then stir in the whipped cream. Finally, spread the entire mixture over the cake, decorate as desired, and refrigerate the cake for about two hours.