Cheese and cream cake

Ingredients

Directions

1. 1

   Melt the butter in a small pot and let it cool down a little. Crumble the biscuits finely and mix with the melted butter. Place the springform pan rim or cake ring (26 cm Ø) on a cake plate. Add the crumb mixture and press it down to a flat base. Chill for about 30 minutes. Soak gelatine in cold water.

2. 2

   Stir the quark, lemon juice and zest, sugar and vanillin sugar until smooth. Whip cream until stiff. Squeeze the gelatine, dissolve and mix with 2 tablespoons of quark mixture. Stir into the remaining quark, fold in the cream. Spread the cream on the base and smooth it down. Chill the cake for about 6 hours, preferably overnight. Finely puree the mandarin oranges with the juice. Put the cake glaze in a pot. Gradually add the mandarin puree while stirring, bring to the boil briefly. Remove cake from the ring. Paint a pattern on the cake with the glaze. Spread a thin layer of the icing on the edge.

3. 3

   Finely puree the mandarin oranges with the juice. Put the cake glaze in a pot. Gradually add the mandarin puree while stirring, bring to the boil briefly. Remove cake from the ring. Paint a pattern on the cake with the glaze. Spread a thin layer of the icing on the edge. Sprinkle the cake with pistachios and let it set. Serve decorated with mandarins