Quark cake "Aunt Wilma" with mandarins

Ingredients for 1 servings:

• 150 g margarine, soft
• 1 bag of vanilla sugar
• 50 g sugar
• 2 egg yolks
• 1 pinch of salt
• 150 g flour
• ½ tsp baking powder
• 3 tsp gelatin, white, ground
• 3 tbsp tangerine juice
• 250 g cream cheese
• 100 g sugar
• ½ lemon(s), juice
• 2 egg whites
• 250 ml cream
• 1 can of tangerine(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 20 minutes

Mix margarine, vanilla sugar, sugar, egg yolks, salt, flour, and baking powder into a dough. Divide the dough into portions and bake in a 26cm springform pan lined with baking paper at 160°C for 25 minutes to make two crispy cake layers. Cut the first layer into slices immediately after baking, as otherwise they might break later. Drain and set aside the mandarins, reserving the juice. Meanwhile, mix the gelatin with the mandarin orange juice and dissolve over low heat (or use a sachet of instant gelatin, then skip this step and stir in the mandarin orange juice in the next step). Mix the quark with the sugar, lemon, and the dissolved gelatin. Whisk the egg whites and cream until stiff peaks form and fold in with the mandarins. Pour the finished mixture onto the cooled layer and place the pre-cut slices of the second layer on top. Chill and sprinkle with powdered sugar before serving. The bases should only be filled with the mixture the day of consumption, as they quickly soften. However, they can easily be baked the day before.