Quark – yogurt – cake

Ingredients for 1 servings:

• 4 eggs
• 150 g sugar
• 2 tsp lemon zest, grated
• 100 g flour
• 50 g cornstarch
• 2 tsp, leveled baking powder
• 8 sheets of gelatin
• 630 g mandarin orange(s), from the can
• 250 g low-fat curd cheese
• 200 g mild yogurt
• 80 g powdered sugar
• 2 packets of vanilla sugar
• 2 packs of cream stiffener
• 400 ml sweet cream

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

a slightly lighter cheesecake

Separate the eggs and beat the egg whites until stiff. Beat the egg yolks, sugar and lemon zest until frothy. Mix the flour, cornstarch and baking powder and sift into the mixture. Now fold in the egg whites and bake the mixture in a springform pan (28 cm) lined with baking paper on the middle shelf at approx. 150 degrees for about 25 minutes. Turn the sponge cake out to cool and once cooled, cut crosswise into 2 layers. Soak the gelatine in cold water for 5 minutes and let the mandarins drain. Mix the quark with the yogurt, icing sugar and vanilla sugar until smooth, fold in the dissolved gelatine and chill the whole thing for 30 minutes. Add the cream stiffener to the cream and beat until stiff. Put 5-6 tablespoons into a piping bag with a rosette nozzle and fold the rest into the quark mixture. Place a cake ring around the bottom sponge layer and spread a thin layer of quark on top. Arrange the mandarins (reserve 12) on top and pour in the remaining quark mixture. Now place the second layer on top and refrigerate the cake for at least 4 hours. Then remove the cake from the ring and decorate with dollops of cream and the reserved mandarins.