Melt butter, crumble biscuits finely. Mix both and distribute evenly in a springform pan (26 cm Ø) coated with oil. Put 1 tablespoon aside for decorating. Press a little and refrigerate for about 20 minutes. In the meantime soak the gelatine in cold water. Mix quark, sugar and orange and lemon juice so that the sugar dissolves.
Squeeze the gelatine, dissolve lukewarm. Stir 2 tablespoons of quark cream into the gelatine. Stir the gelatine into the rest of the quark cream. Place in the refrigerator for approx. 10 minutes. In the meantime, whip 200 g cream until stiff. Fold into the cream, which is now lightly dressed. Pour onto the biscuit base and chill for 2 hours. Peel mandarins very carefully. Cut the fruit into slices, possibly halve them. Whip 150 g cream until stiff. Pour into a piping bag with star-shaped spout.
Fold into the cream, which is now lightly dressed. Pour onto the biscuit base and chill for 2 hours. Peel mandarins very carefully. Cut the fruit into slices, possibly halve them. Whip 150 g cream until stiff. Pour into a piping bag with star-shaped spout. Decorate the cake all around with cream patches. Sprinkle with remaining crumbs. Cover the cake with slices of mandarin. Warm up the jam and pass through a sieve. Glaze the mandarins with it.
Decorate the cake all around with cream patches. Sprinkle with remaining crumbs. Cover the cake with slices of mandarin. Warm up the jam and pass through a sieve. Glaze the mandarins with it.
waiting time approx. 2 1/2 hours