Pineapple dome cake

Ingredients for 1 servings:

• 3 eggs
• 2 tbsp oil
• 1 tbsp vinegar
• 4 tbsp sugar
• 5 tbsp flour
• 1 packet of baking powder
• 1 packet of vanilla sugar
• 2 packs of gelatin, ground
• 500 g quark (low-fat quark)
• 150 g sugar
• 1 packet of vanilla sugar
• 3 packs of cream
• 1 can pineapple, sliced
• 2 cans of tangerine(s)
• 1 lemon(s), the juice

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Place all of the base ingredients in the order listed into a shaker (at least 500 ml capacity) and shake vigorously. Then pour the batter into a prepared 26 cm springform pan and spread evenly. Bake in a preheated oven at 180°C for approx. 20 minutes. Drain the pineapple slices and mandarins, reserving some of the mandarin juice. For the filling, let the gelatine swell with the lemon juice and a little mandarin juice. Mix the low-fat quark with the sugar and vanilla sugar. Whip the cream until stiff peaks form. Lightly oil a semicircular bowl (preferably Tupperware C 24 – but at least 3.5 l capacity!) and line it with the pineapple slices. Fill the gaps with 1 can of drained mandarins. Heat the gelatine and stir it into the quark mixture, add the second can of drained mandarins. Then whip the cream and fold it in. Pour the mixture into the lined bowl. Cut the cooled cake base to size, place it on the cake stand, and chill. Carefully turn it out onto a cake plate just before serving.