Cream cheese cake with tangerines

Ingredients for 1 servings:

• 75 g butter
• 50 g sugar
• 1 pinch of salt
• 1 egg yolk
• 125 g flour
• ¼ tsp baking powder
• 1 kg low-fat curd cheese
• 1 large can/s of tangerine(s)
• 300 g sugar
• 2 packets of vanilla sugar
• 1 orange(s), (peel + juice)
• 1 lemon(s), (peel + juice)
• 12 sheets of white gelatin
• 1 lemon(s), the juice
• ½ liter of whipped cream, use good quality

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

prepared with gelatine – wonderfully refreshing

Make a shortcrust pastry from flour + baking powder as well as the butter, sugar, salt and egg yolk and line a springform pan with it. Prick several times with a fork. Baking time: approx. 12 minutes at 200°C Cream: Mix the quark with 1/8 l mandarin orange juice, the sugar and vanilla sugar, the grated lemon and orange zest and the juice of 1 orange and 1 lemon each. Let the gelatine swell in a small saucepan with cold water for 5 minutes. Then squeeze out the gelatine and heat it with the juice of 1 lemon in a small saucepan, stirring constantly (DO NOT boil!!) until the mixture is smooth. Remove from the heat and let cool. Transfer the gelatine mixture to a large mixing bowl. While stirring constantly, gradually add the quark mixture (best if you do it a tablespoon at a time) to the dissolved gelatine. Never do the reverse, or you’ll end up with nasty lumps. Set aside a few nice pieces of mandarin oranges for decoration. Carefully fold the rest into the mixture with a spoon. Finally, gently fold in the stiffly whipped cream. Finish: Place the cooled base on a cake plate and place a tall cake ring around it, sealing it tightly to prevent any leakage. Brush the inside of the cake ring with a very thin layer of oil so that it can be easily removed from the cake later. Now pour the cheese and cream mixture onto the base and immediately arrange the decorative mandarins on top, pressing them in lightly. Refrigerate for a few hours – ideally overnight – to allow the cream to set properly. Before serving, carefully remove the cake ring from the cake and cut the cake into slices. This cake is absolutely refreshing on hot summer days – but also delicious in cooler weather.