Mandarin and quark slices

Ingredients for 1 servings:

• 4 eggs
• 4 tbsp water, lukewarm
• 135 g sugar
• 1 pinch of salt
• 100 g wheat flour
• 50 g cornstarch
• 1 tsp baking powder
• 300 g low-fat curd cheese
• 240 g cream cheese (less than 1% fat absolute)
• 7 tbsp sugar
• 500 g mandarin orange(s) from the can, no added sugar, drained
• 200 ml Cremefine for whipping
• 2 tbsp pudding powder (vanilla flavor)
• 600 ml juice (multivitamin juice, low calorie)

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 45 minutes

low-fat, low-calorie

Preheat the oven to 200°C (top/bottom heat). Separate the eggs and beat the egg whites until stiff. Beat the egg yolks with water, sugar, and salt until frothy. Mix the flour, starch, and baking powder, stir briefly, and then carefully fold in the beaten egg whites. Spread the batter onto a baking sheet lined with baking paper and bake at 200°C for about 10-15 minutes. Remove from the oven and let cool. Mix the quark, cream cheese, and 5 tablespoons of sugar. Mix the drained mandarins into the quark mixture. Beat the Cremefine until stiff and carefully fold in. Spread the cream on the sponge base. Mix the custard powder with 50 ml of multivitamin juice. Heat the remaining juice with the remaining sugar in a saucepan, stir in the mixed powder, and bring to a boil. Let cool slightly while stirring, then spread over the cream and refrigerate the cake for about 2 hours.