Mandarin and quark cake

Ingredients for 1 servings:

• 3 eggs
• 60 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 100 g flour
• ½ tsp, heaped baking powder
• 250 g quark
• 4 tbsp juice (tangerine juice)
• 100 g sugar
• 5 tbsp juice (tangerine juice)
• 1 pack of gelatin
• 400 g whipped cream
• 1 packet of vanilla sugar
• 1 pack of cream stiffener
• 2 cans of tangerine(s)

Instructions

Working time approx. 40 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 40 minutes

Beat the eggs and sugar until frothy, then add the remaining base ingredients. Pour into a 26 cm springform pan and bake on the middle rack of an unheated oven at 140°C (fan assisted oven) for 20 minutes. Allow the base to cool in the pan. For the topping, mix the quark, sugar, and tangerine juice (4 tbsp). Allow the tangerine juice (5 tbsp) and gelatine to swell according to the package instructions, then warm and stir into the quark mixture. Add 2 cans of tangerines (without juice) and mix briefly to break them up a bit. Whip the whipped cream, vanilla sugar, and cream stiffener and fold into the quark and tangerine mixture. Pour into the springform pan and chill for several hours. If desired, place 12 tangerines on each slice of cake as decoration.