Summery lemon cake

Ingredients for 12 servings:

• 1 cake base (sponge cake or sponge cake) or a Viennese base
• 600 g cream cheese, natural
• 250 g low-fat curd cheese or 20%
• 400 g cream
• 1 bag of Lemon Jelly
• 150 ml water
• 60 g sugar
• 2 cans of tangerine(s)
• 1 piece(s) lemon(s), juice
• 1 pack of cake glaze

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 30 minutes

A fruity, fresh cake without baking

Place the cake base on a plate and place a cake ring around it. Open the cans of mandarin oranges and drain the fruit segments thoroughly over a sieve. Whisk the water, sugar, and jelly together thoroughly, then heat in the microwave at 700-800 watts for about 45 seconds (check the temperature after 30 seconds). Stir again and set aside to cool. Whisk the cream. Now mix the cream cheese with the quark. Mix a tablespoon of this with the lemon juice to bring it to the right temperature. Then gradually add this to the cheese mixture while stirring slowly. Stir in the lemon juice. Finally, fold in the cream. Option 1: Now spread the fruit on the base. Pour the lemon cream over it. You may want to reserve some for decorating the cake. Option 2: Pour the lemon cream over the cake base and let it cool. Then scatter the mandarins over it and drizzle with a clear glaze. Chill in the refrigerator for 4-6 hours. Tastes refreshingly good on warm days!