Mandarin yogurt cake

Ingredients for 1 servings:

• 150 g flour (wheat flour)
• 2 tsp baking powder
• 200 g sugar
• some lemon zest, grated
• 2 eggs
• 75 ml oil
• 75 ml mineral water
• 6 sheets of white gelatin
• 1 can/n tangerine(s), (drained weight 480 g)
• 250 g quark (low-fat quark)
• 150 g yogurt (full-fat yogurt)
• 1 packet of vanilla sugar
• 2 tbsp lemon juice
• 200 ml cream
• 1 pack of cake glaze, clear

Instructions

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

Preheat the oven to 180 degrees Celsius. For the batter, combine the flour with the baking powder and sift into a 3-liter sealable bowl. Mix with 150g of sugar and 1/2 a packet of lemon zest. Add the eggs, oil, and mineral water, cover the bowl tightly, and shake vigorously for about 30 seconds to ensure the ingredients are well blended. Stir everything thoroughly with a whisk. Grease and flour a 26cm springform pan. Pour in the batter. Place the pan on the middle shelf of the oven and bake the cake for about 20 minutes. Then place the pan on a wire rack, let it cool slightly, then carefully remove the cake from the pan, place it on a cake plate, and place a cake ring around it. For the topping, soak the gelatin according to the package instructions, squeeze it dry, and dissolve it. Drain the mandarins in a sieve, reserving 250ml of juice. Drain the fruit. Mix the quark with yogurt, 50g sugar, a little lemon zest, vanilla sugar, and lemon juice. Mix a little of the cream with the gelatin, then stir it into the remaining cream and chill. As soon as the mixture begins to set, whip the cream until stiff peaks form, then fold in 3 tablespoons of the mandarin oranges. Spread the cream evenly over the cake. Chill for about 60 minutes. Arrange the remaining mandarin oranges on top of the topping in a shingle pattern. Prepare a glaze from the cake glaze and mandarin orange juice according to the package instructions, spread it over the mandarin oranges, and let it set. Chill the cake for 1-2 hours.