For the dough, beat the eggs and water with a hand mixer with a whisk on the highest setting for 1 minute until frothy. Mix sugar with vanilla sugar, sprinkle in for 1 minute, then beat for another 2 minutes.
Mix the flour with the cornstarch and baking powder, sift half of it onto the custard and stir in briefly on the lowest setting. Work in the rest of the flour mixture in the same way.
Spread the dough on a baking sheet (30/40 cm, lined with baking paper). Fold the paper just in front of the dough so that an edge is created. Immediately put the baking sheet in the oven. Bake immediately.
Top / bottom heat: approx. 200 ° C (preheated), hot air: approx. 180 ° C (preheated), gas: level 3-4 (preheated), baking time: 10-15 min.
Immediately after baking, turn the pastry plate out onto a sugar-sprinkled kitchen towel, brush the baking paper with cold water and peel it off carefully but quickly.
For the filling, soak the gelatine in cold water according to the instructions on the packet. Drain the mandarin wedges in a sieve, collecting the juice and measuring 75 ml.
Mix the quark with the sugar, vanilla sugar, lemon zest, measured mandarin juice and lemon juice. Gently squeeze out the gelatine, heat it in a small saucepan while stirring (do not boil) until it is completely dissolved and allow to cool slightly. Mix some of the quark mass with the gelatin, then stir the mixture into the rest of the quark mass. Whip the cream until stiff and fold in with the mandarin wedges. Spread the mixture on the biscuit. Chill the pastries for about 2 hours.
Just before serving, dust the pastry with cinnamon and cut into slices.
Preparation tip: You can prepare the quark and cream slices a good day before consumption. Then dust the pastries with cinnamon just before serving.
Variation: You can also use curd milk instead of quark. Then use 8 sheets of gelatine.
The wafers also taste delicious with blueberries, raspberries or strawberries cut into pieces.
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