John Myers
Ingredients for 1 servings:
- 1 cake base, light, homemade or ready-made product
- 4 sheets of gelatin
- 500 g quark, low-fat
- some vanilla, ground
- 1 bag(s) flavoring (orange sugar)
- 75 g sugar
- 2 tbsp lemon juice
- 2 tbsp orange liqueur
- 300 g cream or Cremefine
- 2 cans of tangerine(s)
- 1 pack of jelly, lemon for cooking for 1/2 liter of water
- 500 ml water
- 3 tbsp sugar
- 80 ml cream
- some gelatin (instant gelatin)
- some pistachios, chopped
Instructions
Working time approx. 40 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 40 minutes
Place a cake ring around the sponge cake base. Let the gelatin soak in cold water for 10 minutes. Mix the quark with the vanilla, sugar, orange sugar, lemon juice, and orange liqueur. Drain the gelatin and dissolve according to the package instructions (I do this in the microwave at 50% power for 40 seconds). Stir 2 tablespoons of quark cream into the gelatin, then add the gelatin to the quark and mix well. Whip the cream until stiff and fold it into the quark cream with the drained mandarins. Spread this mixture on the cake base and chill for about 3 hours. Boil the lemon jelly with water and sugar according to the package instructions and let cool. Pour onto the set cake cream and chill for another 3 hours. Remove the cake ring. Whip the cream with the instant gelatin until stiff and pipe cream puffs onto the cake using a piping bag. Decorate with pistachios.
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