Chocolate cake with tangerines

Ingredients for 1 servings:

• 4 egg yolks
• 4 tbsp water, hot
• 150 g sugar
• 150 g flour
• 1 tsp baking powder
• 4 egg whites (beaten until stiff)
• 2 small cans of tangerine(s)
• 12 chocolate kisses
• 250 g quark
• 1 tsp lemon juice
• 30 g sugar
• 150 g sour cream
• 400 ml cream
• 3 packs of cream stiffener

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

For the sponge cake: Beat the egg yolks, sugar, and hot water until frothy, stir in the flour and baking powder, fold in the stiff egg whites, and bake in a greased springform pan in a preheated oven at 190°C for 12-15 minutes. Allow to cool, then cut the base in half. For the filling: Drain the mandarins well and place a cake ring around the base. Distribute some of the mandarins on the bottom layer, reserving at least 12 for garnishing. Remove the wafer from the marshmallows. Carefully mix the marshmallows with the quark, lemon juice, sugar, and sour cream. Whip the cream with Sahnestabil until stiff and fold into the quark mixture. Spread 2/3 of the mixture over the mandarins, place the other layer on top, and spread the remaining cream on top. Garnish the cake and chill for at least 1 hour.