Cheesecake with mandarins

Ingredients for 1 servings:

• 4 m.-sized eggs
• 215 g sugar
• 65 g flour
• 1 pinch of baking powder
• 1 packet of vanilla sugar
• 2 tbsp lemon juice
• 500 g quark (20% fat content)
• 8 sheets of gelatin
• 500 ml cream
• 2 small cans of tangerine(s)

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

Separate 2 eggs. Beat the egg whites with 65g of sugar until stiff. Beat the egg yolks separately, then carefully fold in. Mix the flour with the baking powder, sift over the mixture, and then carefully fold in. Line a springform pan with baking paper, pour in the batter, and bake the base in a preheated oven at 200°C for approx. 12 minutes. Remove the baking paper and allow the base to cool. Place a cake ring around the base. Soak 8 sheets of gelatine in cold water, drain the mandarins. Beat 2 eggs with 150g of sugar, the vanilla sugar, and the lemon juice until frothy, then stir in the quark. Squeeze out the gelatine, dissolve it, adjust the consistency, and fold in. Beat 250g of cream until stiff peaks form and fold in the mandarins (reserve a few for decoration). Spread the cream over the base and chill the cake for several hours (ideally overnight). Whip 250 g of cream until stiff and decorate the cake with cream puffs and the remaining mandarins.