Cheese and cream cake with tangerines

Ingredients for 1 servings:

• 120 g spelt (or wholemeal spelt flour)
• 60 g butter
• 60 g sugar cane granules (dried sugar cane juice, available in health food stores)
• 2 cans of mandarin oranges (275 g drained weight each, preferably those with no added sugar)
• 1 tsp agar-agar (vegetable gelling agent), available in health food stores
• 500 g quark, low-fat
• 200 g honey
• 2 eggs
• 250 ml cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wholemeal cake

Finely grind the spelt. Cut the butter into small cubes. Knead the butter, flour, and granules into a dough. Grease a springform pan and press the dough into the pan. Let it rest at room temperature for 30 minutes. Bake in a preheated oven at 200°C for 10-12 minutes. Remove from the pan and remove the baking paper. Mix the quark with the honey and eggs. Drain the mandarins well, reserving the juice. If necessary, add water to make up to 250 ml of the juice. Place in a saucepan and heat. Stir in the agar-agar with a whisk and boil gently for 2-3 minutes. Remove from the heat and let cool. When the juice begins to set, stir it into the quark cream. Mix in the mandarins. Whisk the cream until stiff and fold in. Place a cake ring around the brittle base. Spread the mandarin-quark cream on the base. Chill for a few hours, then remove the ring.