John Myers
Ingredients for 1 servings:
- 3 eggs
- 100 g sugar
- 1 packet of vanilla sugar
- 100 g flour
- 2 tbsp cornstarch
- 2 tsp baking powder
- 1 can tangerine(s) (approx. 300 g)
- 8 sheets of gelatin
- 750 g low-fat curd cheese
- 1 organic lemon(s), juice and grated peel
- 125 g sugar
- 1 packet of vanilla sugar
- 450 g cream
- Powdered sugar for dusting
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour
Separate the eggs. Beat the egg whites with 3 tablespoons of cold water until stiff, while gradually adding the sugar and vanilla sugar. Beat in the egg yolks one at a time. Mix the flour, cornstarch, and baking powder and fold in. Line the bottom of a 26cm springform pan with baking paper. Pour in the batter and smooth it out. Bake at 175°C (350°F) for 20 minutes, then let cool. Cut the sponge cake in half horizontally. Place a cake ring around the bottom layer. Drain the mandarins. Soak the gelatine in cold water for about 10 minutes. Mix the quark with lemon juice and zest, 125g sugar, and 1 packet of vanilla sugar until smooth. Whip the cream until stiff. Squeeze out the gelatine and dissolve it over low heat. (Follow the package instructions!) First mix with 2-3 tablespoons of the quark mixture, then stir into the remaining quark. Fold in the cream, then the mandarins. Spread the quark cream evenly over the bottom layer. Place the second layer on top. Refrigerate for at least 6 hours. Dust the cake with powdered sugar before serving.
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