John Myers
Ingredients for 1 servings:
- 400 g ladyfingers
- 125 g butter
- 250 g quark (40%)
- 80 g sugar
- 500 ml whipped cream
- 2 can/n mandarin oranges (175 g drained weight)
- 1 pack of jelly (lemon flavor)
Instructions
Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours
our favorite birthday cake
Drain the mandarins and collect the juice. Prepare the jelly according to the package instructions, using 1/4 liter of the mandarin juice, but without any added sugar. Let cool. Halve 14-16 ladyfingers (depending on the size of the pan; I use 14 for a 28 cm pan). Finely crumble the rest (reserve 1/2 cup) and knead with the softened butter. Press this mixture firmly into the pan to form the base. Then place the halved sponge fingers, sugar-side out, around the edges and press firmly into the base. Mix the quark, 3 tablespoons of mandarin juice, and the sugar. Add the cooled jelly and stir in. Add the drained mandarins (you can also fill the pan with half of the finished mixture, arrange the mandarins nicely on top, and spoon the remaining mixture over the top). Whip the cream until stiff and fold into the mixture. Pour the cream into the pan and let it set in the refrigerator overnight. Sprinkle with the remaining sprinkles to serve. This cake is a favorite in our family because it’s not as heavy as cream cheese cakes. The filling is light and fluffy and tastes deliciously refreshing fresh from the fridge. You can vary this cake with many different fruits: strawberries, blueberries, kiwi, pineapple, and so on… However, you should choose a jelly that goes well with it.
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