Ingredients
3 eggs
225 g sugar
2 packets of vanilla sugar
100 g flour
2 tbsp cornstarch
2 tsp baking powder
1 can of mandarin oranges
8 sheets of gelatine
750 g low-fat quark
1 lemon(s), juice and peel
450 g cream
Icing sugar
Preparation
Separate the eggs. Beat the egg whites with 3 tbsp cold water until stiff, adding 100 g sugar and 1 packet of vanilla sugar. Beat in the egg yolks one at a time. Mix the flour, cornstarch and baking powder and fold in. Line the bottom of a springform pan with baking paper. Pour in the dough and smooth it out. Bake at 175°C for 20 minutes using top/bottom heat, then leave to cool.
Cut the sponge cake horizontally once. Place a cake ring around the bottom layer. Drain the mandarins.
Soak the gelatine. Mix the quark with lemon juice and zest, 125 g sugar and 1 packet of vanilla sugar until smooth. Beat the cream until stiff. Squeeze out the gelatine and dissolve. First mix with 2 tablespoons of quark, then stir into the rest of the quark. Fold in the cream first, then the mandarins. Spread the quark cream evenly on the bottom layer. Place the second layer on top. Refrigerate for at least 6 hours. Dust the cake with icing sugar before serving.