Cheese and cream cake with tangerines

Ingredients for 1 servings:

• 3 eggs
• 225 g sugar
• 2 packets of vanilla sugar
• 100 g flour
• 25 g cornstarch
• 2 tsp baking powder
• 1 can of mandarin oranges (314 ml)
• 8 sheets of gelatin
• 750 g low-fat curd cheese
• 1 lemon(s), untreated, juice and zest
• 600 g whipped cream
• 2 tbsp powdered sugar
• Lemon balm for decoration

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Total time approx. 7 hours

Separate the eggs, beat the egg whites with 3 tablespoons of water until stiff, then add 100g of sugar and 1 packet of vanilla sugar. Gradually beat in the egg yolks. Mix the flour, cornstarch, and baking powder, sift them onto the egg foam mixture, and fold in. Line the bottom of a 26cm springform pan with baking paper. Spread the batter evenly and bake in a preheated oven at 175°C for 20 to 25 minutes. Allow to cool. Cut the sponge cake in half horizontally. Place a springform pan rim or cake ring around the bottom layer. Cut the top layer into 12 slices. Drain the mandarins in a sieve, setting aside 6 slices for decoration. Soak the gelatine in cold water. Mix the quark with the lemon juice and grated lemon zest, 125g of sugar, and vanilla sugar until smooth. Whip 450g of cream until stiff. Squeeze out the gelatin, dissolve it, and mix it with 2 tablespoons of quark. Stir the mixture into the remaining quark, then fold in the cream and mandarin oranges. Spread the cream on the bottom layer and smooth it down. Place the split second layer on top. Chill for at least 6 hours. Loosen the cake from the sides of the tin with a knife and dust with icing sugar. Whip 150g of cream until stiff and fill a piping bag fitted with a star nozzle. Pipe tufts onto each slice of cake. Decorate the cake with the reserved mandarin oranges and lemon balm leaves.