Summary

Ingredients

• 3 egg (s)
• 3 tablespoon water, hot
• 150 grams sugar
• 1 packet vanilla sugar
• 100 g flour
• 1 teaspoon, leveled baking powder
• 50 g cornstarch

For the filling:

• 2 cans mandarine (s) each 175 g drained weight
• 100 ml juice (mandarin juice, can)
• 6 sheets gelatin, white
• 500 g quark
• 150 grams sugar
• 1 packet vanilla sugar
• 1 lemon (s), untreated, the grated zest and 2 tablespoons its juice
• 200 ml whipped cream, chilled

Print Recipe Pin Recipe

Instructions

1. Preheat the oven to 200 ° C bottom / top heat (hot air: 180 ° C).
2. For the sponge cake, beat the eggs and hot water for 1 minute until frothy. Mix sugar with vanilla sugar, pour in within a minute and beat for another 2 minutes. Mix the flour with baking powder and cornstarch, add and stir in briefly. Spread the dough on a parchment-lined baking sheet or springform pan.
3. Put in the hot oven and bake for about 10 minutes.
4. Let the sponge cake cool down. Divide the sponge cake baked on the baking sheet vertically once, and the sponge cake baked in the springform pan horizontally.
5. For the filling, drain the mandarins in a sieve, catch the juice and measure out 100 ml. Soften the gelatine according to the instructions on the packet. Mix the quark with sugar, vanilla sugar, lemon zest and lemon juice. Heat the measured mandarin juice, squeeze out the gelatin and dissolve in it while stirring. First stir about 4 tablespoons of the quark mass in the dissolved gelatin, then stir with the rest of the quark mass.
6. Whip the chilled cream until stiff. As soon as the quark mixture starts to become thick, fold in the cream along with the mandarins. Spread the filling on one of the biscuit halves and then cover with the other half. Chill the cake for approx. 2 hours until ready to eat.
7. Before serving, dust the pastries with powdered sugar and cut them into slices.