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Mandarin cake from the refrigerator

updated

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Ingredients for 1 servings:

  • 750 g cream cheese
  • 150 g sugar
  • 1 packet of vanilla sugar
  • 400 g whipped cream
  • 2 packs of gelatin, ground
  • 250 ml milk
  • 1 can/n tangerine(s)
  • 1 cake base

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

Combine the quark, sugar, vanilla sugar, and 125 ml of milk. Allow the gelatin to swell according to the instructions, dissolve, and then add 125 ml of milk. Stir the gelatin into the quark. Whip the cream until stiff and fold in. Then carefully fold in the drained mandarins. Transfer this mixture to a round, shallow bowl (approx. 26-28 cm in diameter) greased with oil and place the cake base on top. Let the cake cool in the refrigerator for approximately 3-4 hours, then turn it out onto a cake plate.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Mandarin cake from the refrigerator

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