Mandarin curd cake

Ingredients for 1 servings:

• 150 g speculatius biscuits
• 130 g butter
• 100 g sugar
• 500 g quark
• 3 organic mandarins
• 1 lime(s)
• 6 sheets of gelatin
• 200 ml cream
• 1 kiwi(s), red
• 1 carambola
• 1 pomegranate
• 1 physalis

Instructions

Working time approx. 45 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 45 minutes

Grind the speculatius biscuits in a blender. This can also be done in a freezer bag and a rolling pin if you don’t have a blender. Melt the butter and mix it with the speculatius biscuits. Spread evenly on the bottom of an 18 cm springform pan. Chill. Soak the gelatine in cold water. Zest the mandarin oranges and place them in a bowl. Squeeze the lime and put it in a bowl with the sugar, the juice of two mandarins, and the quark; mix. Heat the juice of the remaining mandarin orange in a pan and pour it into a cup. Remove the gelatine from the water, squeeze it out, and add it to the cup with the warm mandarin juice. Stir until the gelatine has dissolved. Pour the contents of the cup through a sieve into the quark mixture and mix well. Whip the cream until stiff peaks form and carefully fold it into the quark mixture. Pour the quark mixture onto the now firm base of the springform pan and chill for at least 6 hours. Arrange kiwi, star fruit, pomegranate seeds, and physalis on the cake as decoration. Tips: If you like, you can also scatter fruit on the cake base before pouring the quark mixture over it. Depending on the season and your preference, other fruits can also be used (berries, peaches, nectarines, mangoes, etc.). Tip: Mandarin juice and zest can also be omitted; the recipe works just as well without them.