Chocolate cake with tangerines

Ingredients for 1 servings:

• 4 eggs
• 4 tbsp water, hot
• 175 g sugar
• 1 packet of vanilla sugar
• 150 g flour (wheat flour)
• 50 g cornstarch
• 2 tsp baking powder
• 2 can/n mandarin oranges (175 g drained weight each)
• 12 chocolate kisses
• 250 g cream cheese
• 1 tsp lemon juice
• 25 g sugar
• 150 g sour cream
• 500 ml whipped cream
• 3 packs of cream stiffener
• Lemon balm

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

For the sponge cake, beat the eggs and water with a hand mixer fitted with a whisk on high speed for 1 minute until frothy. Mix the sugar with the vanilla sugar, sprinkle in for 1 minute, then beat for about 2 more minutes. Mix the flour, cornstarch, and baking powder, sift half of it onto the egg mixture, and mix briefly on the lowest speed. Mix in the rest of the flour mixture in the same way. Pour the batter into a springform pan (28cm diameter, base greased, lined with baking paper). Immediately place the pan on the oven rack. Top/bottom heat: approx. 180°C (preheated). Baking time: 25-30 minutes. Remove the cake base from the pan, turn it out onto a wire rack, remove the baking paper, and let it cool. Cut it in half horizontally. For the filling, drain the mandarins well in a sieve. Reserve 18 mandarin orange segments for garnish and arrange the rest on the bottom layer. Carefully separate the wafers from the marshmallows and set aside for garnishing. Using a hand mixer fitted with a whisk, combine the foam mixture with the quark, lemon juice, sugar, and sour cream. Whip the cream with the cream stiffener until stiff peaks form and fold it into the quark mixture in portions. Spread two-thirds of the mixture evenly over the mandarins and place the top layer on top. Spread the remaining mixture over the top and sides of the cake. Refrigerate the cake for about 1 hour. Garnish the cake with quartered marshmallow wafers, mandarin orange segments, and lemon balm leaves.