Mix the lemon god dish with 6 tablespoons of water and let it soak for about 10 minutes. Drain the mandarins and sweeten with a few drops of sweetener. Mix the low-fat quark with the yoghurt, a small pinch of salt, a few drops of sweetener and a little vanilla flavor.
Crumble the ladyfingers in a bag (a rolling pin is helpful) and sprinkle the crumbs evenly in a springform pan (26 cm diameter) lined with baking paper.
Heat the jelly and stir into the quark and yoghurt mixture. Add the mandarins, except for 4 tablespoons, and stir in. Pour the mixture onto the biscuit crumbs in the springform pan and smooth out.
Place in the refrigerator for about 4 hours. After the cooling time, remove the cake from the mold and garnish with the remaining mandarins.
Tip: keep it cool until you eat it and store leftovers in the refrigerator, otherwise the cake will melt quickly on warm days!
Ingredients
Print Recipe
Pin Recipe