Creamy Mandarin Butterflies

Ingredients for 1 servings:

• 2 eggs
• 190 g sugar
• 1 packet of vanilla sugar
• 70 g flour
• 70 g cornstarch
• 3 tsp baking powder
• 3 can/n tangerines
• 400 g quark
• 3 tbsp lemon juice
• 500 g cream
• 3 packs of cream stiffener
• 1 pack of cake glaze, clear
• ½ kiwi(s)
• 2 pieces of sweets (Mikado sticks with chocolate)

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours

looks great and tastes great

Line the bottom of a 26 cm springform pan with baking paper. Separate the eggs. Beat the egg whites until stiff peaks form, gradually adding 40 g of sugar. Beat the egg yolks, 3 tablespoons of lukewarm water, 75 g of sugar, and vanilla sugar for about 5 minutes until frothy. Mix the flour, cornstarch, and baking powder and sift them on top. Whisk into the egg yolk mixture. Spread into the pan. Bake in a preheated oven (electric oven: 175°C, fan oven 150°C, gas mark 2) for about 30 minutes. Allow to cool. Drain the mandarins, reserving the juice. Cut the sponge cake in half horizontally once. Mix together the quark, 75 g sugar, and lemon juice. Whip the cream until stiff peaks form, gradually adding the cream stabilizer. Fold into the quark. 1. Spread 1/3 of the quark cream on the base. 2. Place the base on top. For the butterfly shape: Cut the cake in half vertically. Spread the remaining cream over both halves. Place the cake on a large cake plate, with the curves touching to form a butterfly. Pat the mandarins dry. Arrange the wings tightly on the wings (you may leave some over), leaving 2-3 cm in the center for the kiwi. Mix the icing powder and 1 teaspoon of sugar. Mix with 1/4 l of mandarin orange juice. Bring to a boil while stirring. Spread over the mandarins. Refrigerate for approx. 2 hours. Peel the kiwi and halve lengthwise. Just before serving, decorate the butterfly with a kiwi for the body and sticks for the antennae.