Quark tart with sponge cake

Ingredients for 4 servings:

• 3 eggs, size M
• 1 pinch of salt
• 100 g sugar
• 1 packet of vanilla pudding powder
• 60 g flour
• 1 can of tangerine(s)
• 200 ml cream
• 1 pack of cream stiffener
• 250 g curd cheese, 20%
• 4 tbsp raspberry drink powder (e.g. Quench or Quick)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

For the sponge cake, beat the eggs with a pinch of salt until light and fluffy, then add the sugar. Continue beating until the mixture is nice and light. This takes me 3-5 minutes. Then mix the flour with the custard powder and sift it into the egg mixture, then carefully fold it in with a whisk. Spread the batter onto a 30 x 30 cm baking tray lined with baking paper and bake at approx. 190°C (top/bottom heat) for approx. 10 minutes. Remove the base from the oven, cover with a clean cloth and let it cool. Using dessert molds, cut out 4 circles or squares. Drain the mandarins well. For the cream, whip the cream with the cream stiffener until stiff. Mix the quark with the drink powder and then fold in the cream. Place a base in each dessert mold, spread with half of the cream and arrange the mandarins (except for 4) on top. Then spread the remaining cream on top. Roughly crumble the remaining sponge cake and spread it on top of the cream. Decorate each tart with a slice of mandarin orange. Refrigerate until ready to serve.