Mandarin yogurt cake

Ingredients for 12 servings:

• 6 eggs
• 12 tbsp sugar
• ⅛ liter of oil
• ⅛ liter mineral water
• 12 tbsp flour
• ½ pack of baking powder
• 6 sheets of gelatin
• 1 can/n tangerine(s)
• 250 g quark (low-fat quark)
• 1 cup of yogurt
• 50 g sugar
• ½ pack lemon(s) – grated zest
• 1 packet of vanilla sugar
• 2 tbsp lemon juice
• 200 ml whipped cream
• 1 pack of cake glaze, clear
• 250 ml juice (mandarin orange juice)

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

Beat the eggs and sugar until frothy, stir in the oil and water, fold in the flour and baking powder and bake at 180 degrees Celsius on the middle shelf using top/bottom heat for approx. 20-25 minutes. Place the dish on a wire rack and allow to cool slightly. Then remove from the dish. For the topping, soak the gelatine according to the package instructions, squeeze out the excess water and dissolve it. Drain the mandarins in a sieve, collecting the juice and measuring out 250 ml of the juice. Mix the quark with the yogurt, sugar, lemon zest, vanilla sugar and lemon juice and then stir the gelatine into the cream. When the cream begins to set, fold the stiffly whipped cream and 3 tablespoons of mandarins into the cream. Place a cake ring around the cake, spread the cream on the cake and chill for 1 hour. Spread the remaining mandarins on the cake. Finally, make a glaze from the mandarin orange juice and the cake glaze according to the package instructions and spread it on the cake. Chill the cake again for 1-2 hours.