Fruity quark cake

Ingredients for 1 servings:

• 100 g flour
• 35 g instant oat flakes
• 1 pinch of salt
• 50 g sugar
• ½ packet of vanilla sugar
• 100 g butter
• 1 egg(s)
• 7 sheets of gelatin
• 2 cans of mandarin oranges, 600 g
• 2 eggs
• 125 g sugar
• 1 lemon(s), untreated, grated peel and juice
• 500 g low-fat curd cheese
• 250 g cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

light, refreshing cake

Make a shortcrust pastry from flour, instant flakes, salt, sugar, vanilla sugar, butter, and the egg. Let the dough rest in the refrigerator for 15-30 minutes. Preheat oven to 190°C. Line a 26 cm springform pan with baking paper, grease the edge, line it with the shortcrust pastry, and form a 3 cm high edge. Prick the base several times with a fork and bake for 15-20 minutes. Let the cake base cool (do not remove the edge of the springform pan). Place the mandarins in a sieve, collecting the juice. Soak the gelatin in the mandarin juice. Beat the eggs with the sugar until frothy. Stir in the lemon zest, lemon juice, and quark. Dissolve the gelatin and stir into the quark cream. Whip the cream until stiff and fold into the cream, evenly mixing in the mandarins (set aside 24 pieces for decoration). Spread the quark cream on the cake base and let it set in the refrigerator. Remove from the mold and decorate with the remaining mandarins.