Separate eggs. Sift the icing sugar. Beat 3 egg whites with the whisks of the hand mixer until stiff. Stir in icing sugar by the spoonful. Stir in almonds, vanillin sugar, cinnamon and bitter almond flavour. Line a baking tray with baking paper, place a star-shaped baking frame (28 cm Ø) on top. Fold the baking paper upwards around the baking frame. Spread the dough in the baking frame
Drain the mandarins in a sieve. Mix the egg yolks and 150 g sugar until creamy. Stir in curd and semolina. Fold in the mandarins. Spread the quark mixture on the dough. Bake in the preheated oven on the lower shelf (electric oven: 150 °C/ convection oven: 125 °C/ gas: level 1) for about 1 hour. After about 40 minutes cover the cake with aluminium foil
Remove the cake, remove from the baking frame and refrigerate for about 4 hours. Remove the baking frame carefully. Shortly before serving, beat 2 egg whites with the whisks of the hand mixer until stiff, adding 100 g sugar. Continue beating the egg whites until they are shiny white. Spread on the cake, leaving about 2 cm free to the edge. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 5-10 minutes. Dust with icing sugar. Cut cake into pieces and serve immediately
waiting time approx. 4 hours