Cream cheese cake with tangerines

Ingredients for 1 servings:

• 4 eggs
• 150 g sugar
• 100 g wheat flour
• 50 g starch flour
• 1 pinch of baking powder
• 4 cups of sweet cream
• 150 g sugar
• 500 g quark, 20%
• 2 egg yolks
• 1 pinch of salt
• 3 packets of vanilla sugar
• 1 lemon(s), untreated, grated peel
• ½ lemon(s), the juice
• 9 sheets of gelatin
• 1 tbsp oil, for oiling the cake edge
• 1 small can/mandarin orange(s)

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours 30 minutes

our favorite cake, especially creamy, for a 28 cm diameter springform pan

Preparation of the cake base: Beat the whole eggs with the sugar for 7 minutes until creamy. Mix the flour, cornstarch, and baking powder well, sift, and fold into the cream. Line the springform pan with parchment paper; do not grease the edges, just the base. Pour the batter into the pan and bake in a preheated oven at 190 degrees Celsius (375 degrees Fahrenheit) for about 20-25 minutes. Remove the cake base from the oven and place it upright on the kitchen floor for about 10 minutes. Loosen the edges of the cake base with a sharp knife and let it cool on a wire rack. Bake the cake base the day before. Preparation of the cheesecake: Soak the gelatine in cold water for 10 minutes. Put 100ml of sweet cream, the sugar, the egg yolks, the salt, the three vanilla sugars, and the lemon zest in a saucepan and heat; do not let it boil. Squeeze out the gelatine and add it, mix well, and let it cool slightly. In a large bowl, add the quark and lemon juice and mix. Whisk the remaining cream. Pour the cooled egg mixture onto the quark, mix, and then fold in the whipped cream. Cut the cake base from the day before in half to place a cake rim around the base. Brush the inside of the cake rim with oil (this will make it easier to remove the cake from the rim later). Fill the cake rim with half of the cheesecake mixture, spread the drained mandarins on top, and spread the remaining cheesecake mixture on top. Now cut the cake topper into slices and place them on the cheesecake mixture, pressing them down lightly. Chill the cake overnight. Loosen the cake rim before serving and sprinkle with powdered sugar.