Cream cheese with mandarins

Ingredients for 1 servings:

• 3 eggs
• 175 g sugar
• 1 pack of lemon flavor
• 75 g flour
• 75 g cornstarch
• 1 tsp, heaped baking powder
• 2 can/n mandarin oranges (175 g drained weight each)
• 500 g quark
• 500 ml cream
• 150 g sugar
• 10 sheets of white gelatin
• 1 lemon(s), the juice
• Powdered sugar for dusting

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 45 minutes

Preheat oven to 180°C (top/bottom heat) (160°C fan/convection oven). Beat eggs, sugar, 3 tablespoons of hot water, and lemon flavoring until thick and foamy. Mix together the flour, starch, and baking powder, sift over the cake, and fold in. Pour the sponge mixture into a 26cm diameter springform pan lined with baking paper and bake in the oven for about 25 minutes. Remove the base, turn out onto a wire rack, and peel off the paper. Allow the sponge to cool completely, then slice horizontally. Place the top layer on a cake plate and enclose it in a cake ring. Soak the gelatin. Drain the mandarins, reserving the juice. Measure out 100ml of juice, heat it with the sugar and lemon juice. Squeeze out the gelatin and dissolve it in the gelatin. Stir the quark into the mandarin juice mixture. Whip the cream until stiff peaks form. First, fold the drained mandarins, then the cream into the quark mixture. Spread the cream cheese on the cake base and spread evenly. Cut the second layer into 12 or 16 slices, place them on the cream cheese, and press down lightly. Refrigerate the cake for 3-4 hours. Before serving, remove the ring and dust the cake surface evenly with powdered sugar. Tip: Canned fruit, such as pineapple, apricots, peaches, or sour cherries, also work well in the quark cream cheese.