Light mandarin orange cake

Ingredients for 1 servings:

• 1 cake base (sponge cake)
• 6 sheets of white gelatin
• 2 can/n mandarin oranges (175 g drained weight each)
• 250 g quark (low-fat quark)
• 150 g kefir
• 200 g yogurt
• 1 tbsp lemon juice
• 1 packet of vanilla sugar
• 70 g powdered sugar
• 1 pack of white cake glaze
• 250 ml juice (multivitamin juice)
• 2 tbsp sugar
• Jam, for spreading on the base

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

….with low-fat curd cheese, yogurt and kefir

Warm the jam and spread a thin layer of it over the cake base. This prevents the base from becoming soggy. I prefer homemade sponge cake, but you can of course use store-bought. Soak the gelatin, drain the mandarins. Mix the quark with kefir, yogurt, lemon juice, vanilla sugar, and powdered sugar. I prefer powdered sugar, as it dissolves much faster. You can, of course, also use “regular” sugar. Dissolve the gelatin in a saucepan over low heat, then mix with 2 tablespoons of the quark mixture. Stir the gelatin mixture into the quark mixture and fold in half of the mandarins. Place a cake ring around the sponge cake, spread the quark and mandarin orange mixture on top, and refrigerate it for at least 2 hours. After the two hours, cook the glaze with the sugar and juice (according to the package instructions). Distribute the remaining mandarins over the cake. Spread the icing evenly with a spoon and let it set in the refrigerator again. I recommend chilling the cake for at least 3 hours.