Quark and Mandarin Cake

Ingredients for 1 servings:

• 2 eggs
• 2 tbsp water
• 75 g sugar
• 50 g flour
• 50 g cornstarch
• 1 tsp, leveled baking powder
• 175 g margarine or butter
• 200 g sugar
• 4 eggs
• 750 g low-fat curd cheese
• 3 tbsp tangerine juice
• 2 cups of cream
• 12 sheets of white gelatin
• 2 cans of tangerine(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 15 minutes; Total time approx. 12 hours 45 minutes

Beat 2 eggs, sugar, and 2 tablespoons of water until thick and creamy. Mix together the flour, cornstarch, and baking powder and fold into the cream. Line a springform pan with baking paper and pour in the batter. Bake for approx. 15 minutes at 160°C (fan oven). Place the cake base on a cake plate and place a cake ring or the edge of the springform pan around it. Drain the mandarins, reserving the juice. Separate 4 eggs and beat the margarine, sugar, and egg yolks until frothy. Then stir in the quark and 2 tablespoons of mandarin juice. Dissolve the gelatine according to the instructions and stir into the quark mixture. Beat the egg whites until stiff and fold into the setting quark mixture. Then whip the cream until stiff and fold in. Reserve a few of the mandarin orange segments for decoration. Spread 1/3 of the quark mixture on the cake base, then arrange half of the mandarins on top in a single layer, then another 1/3 of the quark mixture, the other half of the mandarins, and cover with the remaining quark mixture. Smooth the mixture and decorate with the reserved mandarins. It’s best to refrigerate the cake overnight and remove the edges only when serving.