Mandarin-Lemon-Cream Cake

Ingredients for 1 servings:

• 6 eggs
• 200 g sugar
• 1 packet of vanilla sugar
• 200 g flour
• 40 g cornstarch
• 1 tsp baking powder
• 15 g cocoa powder
• 2 can/n mandarin oranges (314 ml each) of which 250 ml juice
• 1 pack of cream powder (lemon flavor mousse)
• 300 g whipped cream
• 250 g low-fat curd cheese
• 6 sheets of gelatin
• 16 slices of tangerine
• 30 g dark chocolate
• ½ tsp fat (Palmin)
• 400 g whipped cream
• 2 packs of cream stiffener

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

refreshingly light and very tasty

For the sponge cake, separate the eggs and beat the egg whites until stiff peaks form, gradually incorporating the sugar. Stir in the egg yolks one at a time. Mix the flour with the cornstarch, baking powder, and cocoa powder, and carefully fold in. Pour the batter into a 26cm springform pan lined with baking paper and bake in a preheated oven at 200°C for 30 minutes. Let cool. Cut the base in half and place the bottom layer on a cake plate, enclosing it with a cake ring. For the cream, drain the mandarins well, setting 16 pieces aside and reserving 250ml of the juice. Soften the gelatine. Meanwhile, put the cream in a mixing bowl and mix with the packet of lemon mousse. Stir in the quark and the juice. Squeeze out the gelatine, dissolve it, and add 2 tablespoons of the cream. Mix everything well, then add it to the remaining cream and stir through. Finally, fold in the mandarin orange pieces. The cream will be very runny, but will firm up once it cools. Now you can spread half of the cream straight onto the cake base, or if the consistency is too runny for your liking, let it set a little first, then refrigerate it! Stir it again before pouring it onto the base. Then place the second layer on top, pour over the remaining cream, place the third layer on top, and refrigerate the whole thing for at least 4 hours. Tip: It’s best to refrigerate overnight! Chop the chocolate into small pieces, put it in a mug, melt it in the microwave, add 1 teaspoon of oil, and stir well. Dip the 16 well-dabbed mandarin orange pieces halfway into the chocolate and let it dry on baking paper. Whip 400ml of cream with cream stiffener until stiff, remove the cake from the tin, and spread the cream on top. Decorate with dots of cream and the mandarin orange pieces!