Melt the butter in a saucepan and let it cool a little. Drain the tangerines. Halve large pieces. Grease a small baking pan (approx. 20 cm in diameter) and sprinkle with the desiccated coconut.
Separate eggs. Mix egg yolks with sugar, vanilla sugar and salt. Stir in butter. Mix the quark with lemon juice and zest into the egg mixture. Add flour, vanilla pudding powder (cornstarch) and baking powder and stir in. Beat egg whites until stiff and fold in.
Pour about half of the mixture into the springform pan and smooth it out. Spread the mandarins on top. Put the rest of the quark mixture on top and smooth it out. Bake at 175 degrees for about 25 to 30 minutes. Let cool in the oven with the door slightly open.
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