Heavenly light orange cake

Ingredients for 1 servings:

• 100 g butter
• 1 orange(s), peel
• 150 g flour
• 1 tbsp water
• 2 tbsp jam (orange jam)
• 1 pack of gelatin, ground
• 2 oranges
• 500 g quark
• Sugar or sweetener as desired
• 250 g cream substitute (Cremefine for whipping)
• 1 pack of ladyfingers
• 1 orange(s), filleted

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

with quark cream and sponge fingers

Prepare the shortcrust pastry and press it into the greased base of a springform pan. Chill for at least 30 minutes. Then bake at 200°C for about 10-12 minutes. Brush with the jam while still hot. Soften the gelatin. Drain the pureed oranges in a sieve, reserving the juice. Mix the drained pulp with the quark and sweeten to taste. Dissolve the gelatin, stir in about 2 tablespoons of the quark-orange mixture, and then whisk everything into the quark cream. Chill until it begins to set. Then whip the Cremefine until stiff peaks form and fold in. Spread about half of the cream on the shortcrust pastry base. Place a layer of sponge fingers on top, drizzle with some of the reserved orange juice. Spread the final layer of quark cream on top and garnish with sponge fingers and orange segments. You can, of course, also use “regular” quark and cream instead of Cremefine.