Cream cheese cake

Ingredients for 1 servings:

• 1 cake base (sponge cake, 2-piece)
• 12 sheets of gelatin
• 150 g sugar
• 2 tsp vanilla sugar
• 2 small cans of tangerine(s)
• 650 ml whipped cream
• 1 lemon(s)
• 1 kg low-fat curd cheese
• 2 tbsp powdered sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 15 minutes

Cut the base horizontally. Soak the gelatine. Drain the mandarins. Whip 500g of cream until stiff. Grate the lemon zest and squeeze the lemon. Mix together the lemon zest, juice, sugar, vanilla sugar, and quark. Dissolve the gelatine, mix with 3 tablespoons of quark, and stir into the remaining quark mixture. Fold in the mandarins (reserve 16 for garnish), then the cream. Place a cake ring around the bottom layer. Spread the quark mixture on top. Place the top layer on top. Chill the cakes for at least 3 hours. Dust the cake with icing sugar, whip 150g of cream until stiff, pipe a dollop of cream onto each cake slice, and place a piece of mandarin on top.