Cream cheese cake with tangerines

Ingredients for 1 servings:

• 3 eggs
• 3 tbsp water
• 150 g sugar, finest
• 150 g flour
• 1 tsp baking powder
• 125 g butter
• 250 g sugar
• 3 egg yolks
• 500 g low-fat curd cheese
• 12 sheets of gelatin
• 3 egg whites
• 250 ml cream
• 2 cans of tangerines

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 40 minutes; Total time approx. 5 hours

the ultimate delicious cheesecake

For the sponge cake: Beat 3 eggs with 3 tbsp water until frothy, sprinkle in 150g caster sugar, then sift 150g flour and 1 tsp baking powder onto the batter and fold in. Bake in a springform pan at 175°C for approx. 30-40 minutes. Then let it cool and cut the base in half. For the filling: Beat the butter until frothy, add 2/3 of the sugar (from 250g) and the egg yolks and mix. Mix in the quark in portions. Soften the gelatine and dissolve over very low heat (alternatively, let 2 sachets of ground gelatine swell with 12 tbsp cold water for 10 minutes and also dissolve over very low heat). Add the quark to the gelatine a spoonful at a time, mix, then add it all to the egg and butter mixture (prevents the gelatine from clumping). Beat the egg whites with the remaining sugar until stiff peaks form. Add the drained mandarins to the quark mixture and mix with a mixer. Then fold in the egg whites and then the stiffly whipped cream. Place a springform cake around the bottom layer, add the filling, place the second layer on top, and let it set in the refrigerator. Later, remove the springform cake and decorate the cake with powdered sugar. The cream cheese topping has never been missing from a good coffee table, nor has it survived it. That’s why, for us, it’s the ultimate in delicious cream cheese topping.