Mandarin cinnamon cream cake

Ingredients for 1 servings:

• 3 egg whites
• 100 g sugar
• 3 egg yolks
• 1 pack of pudding powder, vanilla
• 60 g flour, approx.
• 2 cans of tangerine(s)
• 8 sheets of gelatin
• 450 g cream
• 250 g quark, low-fat
• 200 g sour cream
• 75 g sugar
• 1 packet of vanilla sugar
• 0.2 tsp cinnamon
• 1 cup of cream, for decoration
• 1 pack of cream stiffener
• some cinnamon, for dusting

Instructions

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

For the base, beat the egg whites until almost stiff, then gradually add the sugar and continue beating until a firm, glossy mixture forms. This takes about 10 minutes. Stir in the egg yolks. Make up the custard powder with flour to 100g and mix, then whisk thoroughly into the egg mixture. Pour the sponge mixture into a springform pan, smooth it out, bake at 200°C for 15 minutes and allow to cool in the springform pan. Meanwhile, drain the mandarins in a sieve. Remove 12 nice pieces and set aside for decoration. Spread the rest over the baked and cooled base. Whip the cream until stiff, then mix with the sugar, vanilla sugar, cinnamon and quark until smooth. Soak the gelatine in cold water, squeeze out the excess water and melt it in a small saucepan over very low heat. Do not let it boil! Blend the gelatin into the quark mixture: first take a tablespoon of the quark mixture and stir it into the dissolved gelatin, then add another two tablespoons. Then thoroughly stir this gelatin mixture into the remaining quark mixture and then fold in the whipped cream. Spread the quark cream over the mandarins and refrigerate the cake for at least two hours. To decorate, remove the cake from the springform pan, place it on a cake plate, whip the remaining cream with the cream stiffener, pipe 12 dots onto the cake, and garnish with the mandarin orange segments and a sprinkle of cinnamon.