Cream cheese cake with tangerines

Ingredients for 1 servings:

• 75 g flour, sifted
• ½ tsp baking powder
• 2 eggs
• 1 packet of vanilla sugar
• 75 g butter, soft
• 75 g sugar
• 3 can/n tangerines
• 500 g low-fat curd cheese
• 400 ml cream
• 150 g sugar
• 1 bag of vanilla sugar
• 1 organic lemon(s), juice and grated peel, untreated
• Mandarin juice, 4 – 10 tbsp
• 8 sheets of gelatin
• 1 pack of cream stiffener

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

according to a self-created recipe, from a 26 cm springform pan

Sift flour and baking powder into a mixing bowl. Add the remaining ingredients and mix everything with a mixer briefly on the lowest speed, then on the highest speed for about 2 minutes until you have a smooth batter. Pour into a greased springform pan (26 cm diameter) and bake in an oven preheated to 180°C (top/bottom heat) for about 30 minutes. Mix together the quark, sugar, vanilla sugar, a few drops of lemon juice, lemon zest, and mandarin juice. Soak the gelatin in cold water, squeeze it lightly, and dissolve it over gentle heat while stirring. Stir in 2 tablespoons of the quark mixture, then stir the gelatin and quark mixture into the quark mixture in a thin stream. Chill for 10 minutes. Meanwhile, whip the cream until semi-stiff, add the cream stabilizer and beat until stiff. Stir the mandarins (except for a few for garnish) into the quark mixture. Spread any remaining mandarins over the surface. Chill the cake for at least 3 hours, but ideally overnight.