Cream Cheese Cake with Tangerine

floor

• Separate the eggs. Beat the egg yolks with sugar and vanilla sugar until frothy. Then add flour, cornstarch and sifted baking powder and stir in.

• Beat the egg white with the sugar until stiff and fold into the egg yolk mixture (do not stir in). Then put in a buttered and floured form and bake at 180 degrees for about 30-40 minutes (stick test). Then let it cool and cut through the bottom. Either 1 or 2 times depending on how high the cake should be.

• 3rd tip: Since the base rises very strongly, it works great if you make 3 bases out of it, 2 make the cheesecake and the 3rd e.g. a strawberry floor. I only used 2 because otherwise it was too fat for me.

Covering

• Mix the quark with the sugar and vanilla sugar. Soak the gelatin and then heat it until it becomes liquid. Then stir in the quark. Then whip the cream with the icing sugar until stiff and fold in.

• Drain the mandarins, collect the juice. Add 2 tablespoons of the juice to the cream mixture. Drizzle the juice on the bottom and place the mandarin wedges on the bottom. Keep in mind that you have several floors, so not all of them on one;)

• Make a cake ring around the base and put some of the cream on top. Then the next floor and as with the first method.

• Now put the cake in the fridge for 3 hours and then serve.