For the sponge cake base, beat the egg whites until stiff. Then beat the egg yolks until frothy, pour in the sugar and vanilla sugar and beat until the bubbles are nice and fine. Mix the flour with the baking powder and sieve on top. Add the egg whites and fold in quickly until airy.
Fill the sponge cake into dessert rings (I put them on a tray with non-stick foil and brush them with oil beforehand) or in a small springform pan and bake for about 10 minutes, depending on the size. Make a chopstick test. Let cool and remove from the mold.
Note: You can only use the stainless steel dessert rings for baking.
For the cream, soak the gelatine in water. Bring the milk, sugar, salt and lemon zest to the boil while stirring. Squeeze out the gelatine and dissolve it in a little of the hot, but no longer boiling, milk. The gelatine should have completely dissolved, otherwise unsightly lumps will form. Then stir in the rest of the milk. Let it cool down a little until the gelatine starts to work.
Whip the cream until stiff. Mix the quark with powdered sugar and natural yoghurt until creamy. Mix in the milk mixture and fold in the cream.
Meanwhile, the dessert rings should be prepared. Brush the inside of the dessert rings with oil and sprinkle with sifted powdered sugar to make them easier to release. Place the dessert rings on a plate lined with baking paper or non-stick film. Cut the sponge cake to a thickness of 1-2 cm and place in the molds. It may have to be cut to size, i.e. the bottom is cut out with the dessert ring. Now the cream can be poured in. I use a piping bag for this so that nothing spills. Now the cream has to harden in the refrigerator for at least 12 hours or in the freezer if you want it to go faster.
If you like, you can put tangerines between the base and the cream, but then a layer of couverture should be applied so that the base does not soften.
After the waiting time, the casting can be prepared. Take the mandarins out of the can and puree with 2 tablespoons of juice from the can. Measure again, as a check 1 sheet of gelatine is enough for approx. 80 ml, otherwise the mass will not hold !! I can`t say more precisely because the amount of fruit in the cans can vary a bit or a tablespoon can be different sizes. For me it is 200/220 ml with 3 sheets of gelatine.
Soak the gelatine and squeeze it out after the waiting time.
Heat the tangerine sauce. Dissolve the gelatine in some of it and when it is completely dissolved add to the remaining sauce and stir well. Let it cool down well, otherwise the icing will mix with the cream, will also look good, but is usually not wanted.
After cooling, spread the icing on the cream with a spoon, let it flow rather than press it down. Then let the tartlets rest for 12 hours or put them in the freezer to gel.
To release it with a suitable, non-sharp kitchen tool, go around the inside once, I have a special scraper for this, because e.g., from the grooving knife you can see the prints. Press up with the stamper and place on a plate or platter with the pallet.
I don`t have a stamper for the heart shape and there is no jam jar in the right size as with the dessert rings. The mass should hold so well that you can pull the ring up if you carefully loosen it from the edge. It is possible to carefully apply minimal pressure on the tartlet with a finger.
After removing the dessert ring, it can be decorated as desired, e.g., with whipped cream (dots), lemon balm, chocolate rolls, etc. But you can leave the tart like that, it also looks good.
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