Mandarin and quark cake

Ingredients for 1 servings:

• 2 eggs
• 1 pinch of salt
• 120 g powdered sugar
• 120 ml eggnog
• 120 ml oil
• 60 g flour
• 60 g cornstarch
• 2 tsp baking powder
• 6 sheets of gelatin or
• 1 pack of gelatin powder
• 2 can/n mandarin oranges (425 ml each)
• 400 g double cream cheese
• 300 g yogurt (vanilla yogurt)
• 2 sachets of flavoring (Citro-Back)
• 2 lemon(s), the juice
• 2 tbsp sweetener, liquid
• 200 ml cream
• 100 g hazelnuts, roasted, chopped
• Lemon balm for garnishing

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Beat the eggs with salt, powdered sugar, egg liqueur, and oil until frothy. Mix the flour, cornstarch, and baking powder, sift over the cake, and briefly stir in. Pour the batter into a 26 cm springform pan lined with baking paper and bake for approx. 35 minutes at 180°C (160°C fan oven). Remove from the pan and let cool on a wire rack. Soften the gelatine while the mandarins drain. Mix the cream cheese with the vanilla yogurt, Citroback, lemon juice, and sweetener. Squeeze out the gelatine, dissolve it, and stir in a thin stream. Chill the mixture. As soon as the mixture begins to set, whip the cream until stiff peaks form and fold in. Place a cake ring around the cake base. Spread some of the cream on the base until it is well covered, then scatter 2/3 of the mandarins on top. Now pour on the remaining cream and smooth the surface. Chill for 2 hours. Remove the cake ring and sprinkle the cream border with the toasted hazelnuts. Decorate the cake with the remaining mandarins and lemon balm. I baked the cake for a diabetic (1.9 units of sugar per slice), so I followed the recipe exactly. Personally, I would use less lemon next time. I think one Citroback and one lemon are perfectly sufficient in terms of flavor.