Cheese and cream cake with mandarins

Ingredients

Directions

1. 1

   Separate the eggs, beat the egg whites with 3 tablespoons of water until stiff, add 100 g sugar and 1 sachet of vanillin sugar. Gradually fold in the egg yolks. Mix flour, cornstarch and baking powder, sieve onto the egg foam and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for 20-25 minutes.

2. 2

   Let them cool down. Remove baking paper. Cut the sponge cake horizontally once and place a springform pan rim or cake ring around the bottom. Divide the upper cake base into 12 segments. Drain the mandarins on a sieve. Put 6 mandarin slices aside for decoration. Soak the gelatine in cold water. Stir the quark, lemon juice and zest, 125 g sugar and 1 packet of vanilla sugar until smooth. Whip 450 g cream until stiff. Squeeze the gelatine, dissolve and mix with 2 tablespoons of quark mixture. Stir into the remaining quark, fold in cream and mandarins. Spread the cream on the lower cake base and smooth it down.

3. 3

   Soak the gelatine in cold water. Stir the quark, lemon juice and zest, 125 g sugar and 1 packet of vanilla sugar until smooth. Whip 450 g cream until stiff. Squeeze the gelatine, dissolve and mix with 2 tablespoons of quark mixture. Stir into the remaining quark, fold in cream and mandarins. Spread the cream on the lower cake base and smooth it down. Add the divided second cake layer. Chill for at least 6 hours, preferably overnight. Remove the cake from the edge of the mould with a knife and dust with icing sugar. Whip 150 cream until stiff, fill into a piping bag with perforated spout. Spray tuffs onto each cake segment. Decorate the cake with tangerine slices and lemon balm leaves

4. 4

   Add the divided second cake layer. Chill for at least 6 hours, preferably overnight. Remove the cake from the edge of the mould with a knife and dust with icing sugar. Whip 150 cream until stiff, fill into a piping bag with perforated spout. Spray tuffs onto each cake segment. Decorate the cake with tangerine slices and lemon balm leaves

5. 5

   waiting time approx. 7 hours