Mandarin Chocolate Kiss Cake

Ingredients for 1 servings:

• 4 eggs
• 175 g sugar and 3 tsp extra
• 1 tbsp vanilla sugar
• 200 g flour
• 2 tsp baking powder
• 2 cans of tangerine(s)
• 12 chocolate kisses
• 500 g sweet cream
• 3 points cream stiffener
• 150 g sour cream, thickened
• 1 tsp lemon juice
• 250 g cream cheese (40% fat)
• possibly lemon balm

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Grease a 26 cm springform pan only on the bottom. Separate the eggs. Beat the egg whites with 4 tablespoons of cold water until stiff, then add 175 g of sugar and the vanilla sugar. Beat the egg yolks in one at a time. Sift in the flour and baking powder and fold in. Spread the batter into the pan and bake in a preheated oven at 200°C for about 30 minutes, then let cool. Drain the mandarins. Cut the wafer bases off the marshmallows with a knife and set aside for decoration. Beat the cream with 2 1/2 sachets of cream stabilizer and 3 teaspoons of sugar until stiff. Mix the marshmallows with the sour cream, lemon juice, and quark. Fold in the cream in portions. Cut the sponge cake in half horizontally. Sprinkle the bottom layer with the remaining cream stabilizer. Arrange the mandarins, except for 18 for decoration, on the cake base. Spread a little more than half of the chocolate marshmallow quark cream on top. Place the second layer on top. Cover the cake with the remaining cream and chill for about 1 hour. Quarter the chocolate marshmallow wafers. Decorate the cake with wafers, the remaining mandarins, and lemon balm, if desired.