Quark – yogurt – cream – cake with tangerines

Ingredients for 1 servings:

• 1 egg(s)
• 2 egg whites
• 45 g sugar
• 125 ml milk
• 80 g flour
• ½ pack of baking powder
• some butter-vanilla flavoring, liquid
• 500 g curd cream (Exqisa 0.2%)
• 300 g yogurt, 0.1%
• 65 g sugar
• 1 vanilla pod(s), pulp
• 1 pack of lemon(s) – peel
• 8 sheets of gelatin
• 2 glasses of mandarin orange(s), without sugar
• 100 ml cream substitute (Cremefine)
• ½ pack of cream stiffener

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

also suitable for WWII 2.25 P´s per piece

Beat the two egg whites until stiff and set aside. Mix together the egg, flour, sugar, milk, vanilla flavoring, and baking powder, then fold in the egg whites. Pour everything into a springform pan lined with baking paper and bake at 180°C for 10-15 minutes (test with a skewer). Allow the base to cool in the pan. Soften the gelatin. Mix together the quark, yogurt, scraped vanilla, sugar, and lemon zest. Lightly squeeze the gelatin and melt in a small saucepan (do not boil). Remove from the heat and stir in 3-4 tablespoons of the quark cream. Then stir the gelatin (quark) mixture into the yogurt-quark mixture. Refrigerate for about half an hour, stirring occasionally. Whip the cream with the cream stiffener until stiff, then fold into the quark mixture. Remove the sponge cake from the pan and place on a cake plate. Place a cake ring around the base and arrange the mandarins on top. (You may want to keep a few for decoration.) Finally, spread the cream on top and refrigerate overnight. The cake has a total of (26.8) = 27 P, so for 12 slices, each slice costs (2.23) = 2.25 P.