Mandarin and quark cake

Ingredients for 1 servings:

• 125 g margarine
• 200 g sugar
• 200 g flour
• 3 egg yolks
• 2 tsp baking powder
• 4 tbsp cocoa powder
• 125 ml milk
• 3 egg whites
• 500 g low-fat curd cheese
• 2 egg yolks
• 4 tbsp sugar
• 1 lemon(s), juice
• 6 sheets of gelatin
• 2 cups of cream (approx. 200 g each)
• 1 point cream stiffener
• 1 tbsp vanilla sugar
• 1 can/n tangerine(s)

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

For the pastry, beat the margarine, sugar, and egg yolk in a bowl until fluffy. Mix the flour and baking powder and stir in. Gradually stir in the cocoa powder and milk alternately. Beat the egg whites until stiff peaks form and fold in. Bake in a hot oven at 175°C (top/bottom heat) on the middle rack for approx. 35-40 minutes. Prepare the base one day in advance. For the filling, mix the quark with the egg yolk, sugar, and lemon juice. Dissolve the gelatine according to the package instructions, let it cool, and stir into the cream. As soon as it begins to set, beat the cream with the vanilla sugar until stiff peaks and fold in. Spread half of the cream on the bottom cake layer and the rest over the entire cake. Decorate with mandarin oranges and sprinkle with some chocolate sprinkles.