Mandarin Cake

Ingredients

• 4 eggs
• 150 g sugar
• 1 packet vanilla sugar
• 1 untreated lemon (zest)
• 100 g flour
• 2 tsp Baking powder
• 50 g cornstarch
• 2 cans clementines (314 ml each)
• 8 sheets white gelatin
• 250 g low-fat quark
• 200 g full‑fat yogurt
• 80 g powdered sugar
• 2 packets vanilla sugar
• 400 g whipping cream (at least 30% fat)
• 2 packets stabilizer

Instructions

1. 1.

   Preheat the oven to 200°C fan. Line a springform pan with parchment paper. Separate the eggs. Beat the egg whites with a pinch of sugar until very stiff. Whisk the yolks with 4 tbsp cold water, sugar, vanilla sugar and lemon zest until frothy. Sift the flour with baking powder and cornstarch, then fold into the yolk mixture gradually, incorporating the beaten whites gently. Pour the batter into the pan and bake for about 30 minutes. Remove the finished sponge, let it cool, then cut horizontally in half. Cut one side thicker and the other thinner. Drain the clementines well. Soak the gelatin sheets in plenty of cold water. Place a ring on the thicker sponge to form a base. Spread the drained clementines over the sponge, setting aside some for garnish. Mix quark with yogurt, powdered sugar and vanilla sugar. Squeeze out excess liquid from the gelatin, warm it gently in a small pot until melted, then stir in 2–3 tbsp of the quark mixture. Quickly fold this into the remaining quark mixture. Whip the cream with stabilizer until stiff, then pipe some into a pastry bag fitted with a rosette tip for garnish. As soon as the quark starts to set, fold in the remaining whipped cream. Spread the mixture over the sponge base. Place the top layer of sponge on and press lightly. Chill the cake for about 3 hours. Garnish with cream swirls and clementines before serving.