Ingredients MANDARINE QUARK STORES

3 eggs
3 tablespoons hot water
150 g sugar
1 package vanilla sugar
100 g flour
1 teaspoon baking powder
50 g cornstarch

For the garnish:
2 cans of tangerines, 175 g each, drained weight
100 ml of juice (tangerine juice, can)
6 leaves of white gelatin
500 g of white cheese
150 g of sugar
1 sachet of vanilla sugar
1 lemon ( s), untreated zest and 2 tablespoons of juice from
200 ml of cold whipped cream

Preheat the oven to 200°C (fan: 180°C).

To make the cake, beat the eggs and hot water for 1 minute until foamy. Mix the sugar with the vanilla sugar, let it flow for a minute and beat for another 2 minutes. Mix the flour with the baking powder and cornstarch, add and stir briefly. Spread the dough on a baking sheet or springform pan lined with parchment paper.

Place in hot oven and cook for about 10 minutes.

We let the cake base cool. Spread the cooked cake vertically on the baking sheet and divide the cooked cake horizontally in the springform pan.

For the garnish, drain the tangerines in a strainer, collect the juice and measure 100 ml. Soften gelatin according to package directions. Mix the white cheese with the sugar, vanilla sugar, lemon zest and lemon juice. Heat the measured tangerine juice, squeeze the gelatin and dissolve it while stirring. First mix about 4 tablespoons of the quark mixture with the dissolved gelatin, then mix with the rest of the quark mixture.

Churn the ice cream until stiff. As soon as the cottage cheese mixture begins to thicken, add the cream with the tangerines. Spread the filling on one of the cake halves and then cover with the other half. Refrigerate the cake for about 2 hours until ready to enjoy.

Before serving, sprinkle the dough with powdered sugar and divide it into slices.