Summary

Ingredients

For the biscuit:

• 3 egg (s), size M
• 1 pinch (s) salt
• 100 g suar
• 1 packet vanilla pudding powder
• 60 g flour

For covering:

• 1 can tangerine (s)
• 200 ml cream
• 1 pack cream stabilizer
• 250 g quark, 20%
• 4 tablespoon raspberry beverage powder (e.g. Quench or Quick)

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Instructions

1. For the sponge cake, beat the eggs with a pinch of salt until lightly, then let the sugar trickle in,
2. keep beating until the mixture is nice and light. Takes 3 - 5 minutes for me. Then mix the flour with the pudding powder and sieve to the egg mixture, carefully fold in with the whisk.
3. Spread the dough on a baking sheet lined with baking paper, 30 x 30 cm, and bake at about 190 ° C top / bottom heat for about 10 minutes. Take the bottom out of the oven, cover with a clean cloth and let cool down. Cut out 4 circles or squares with dessert molds.
4. Drain the mandarins well.
5. For the cream, whip the cream with the cream stiffener until stiff. Mix the quark with the powdered drink and then fold in the cream.
6. Place a base in each dessert dish, spread half of the cream on top and spread the mandarins (up to 4 pieces) on top. Then spread the rest of the cream on top. Roughly crumble the remaining sponge cake and spread it on the cream. Decorate each tartlet with a piece of tangerine.
7. Chill until ready to eat.