Cream cheese cake with mascarpone

Ingredients for 1 servings:

• 4 large eggs
• 4 tbsp flour
• 4 tbsp sugar
• 1 pinch(s) salt
• 500 g quark
• 500 g mascarpone
• 9 sheets of gelatin
• 9 packs of vanilla sugar
• 3 can/n mandarin oranges, each approx. 175 g drained weight
• 2 cups of whipped cream, each approx. 200 g

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 50 minutes

simple, from a 26 cm springform pan, approx. 12 pieces

First, preheat the oven to 160°C (top/bottom heat). Separate the eggs. Beat the egg whites with a hand mixer until stiff peaks form. Add the sugar a spoonful at a time, then the egg yolks, salt, and finally the flour while beating. Line a 26 cm springform pan with baking paper, fill it with the sponge cake mixture, and place it in the preheated oven. Bake the sponge cake base for 20 minutes. After baking, let the base cool, then halve it horizontally and cut the top section into 12 pieces. Soften the gelatine in cold water. Mix the mascarpone with the quark and vanilla sugar. Drain the mandarins and add them to the quark and mascarpone mixture. Whip the cream until stiff peaks form. Briefly melt the squeezed gelatine in a saucepan on the stovetop and then add it directly to the quark mixture, stirring constantly. Carefully fold in the cream! Pour the cream onto the bottom layer. Place the sliced ​​sponge cake on top and place the cake in the refrigerator for about 3 – 4 hours.