Tangerine quark cake
Everyone should definitely treat themselves to this creamy tangerine quark cake with cream.The gelatine provides stability and a fluffy cream that almost melts in your mouth. You definitely have to try this cake!
INGREDIENTS
FOR THE SPONGE BASE
4 eggs (size M)
70g sugar
1 pack vanilla sugar
120 g wheat flour (Type 405)
3 tsp baking powder
FOR THE FILLING
400 g cream
250 g low-fat quark
1 bag of instant gelatine (equivalent to 6 sheets of gelatine)
100g sugar
1 pack vanilla sugar
2 cans of tangerines
PREPARATION
1st step
For the sponge cake, beat eggs with sugar and vanilla sugar at the highest level for at least 4 minutes until the mixture becomes thick.
Mix flour with baking powder and carefully fold into the dough.
Line the springform pan (Ø 26 cm) with baking paper and preheat the oven to 180 degrees (fan oven: 160 degrees).
2nd step
Pour the dough into the mold and bake in the preheated oven for about 20 minutes. Remove the edge from the mold with a knife.
Allow the sponge cake to cool completely. Then take the base out of the mold and cut it in half to create 2 bases. For the filling, whip the cream until stiff.
3rd step
Mix low-fat quark with instant gelatine. Add sugar and vanilla sugar and stir in. Carefully fold in the cream. Place the can of tangerines in a sieve and allow to drain.
Set aside 12 tangerines for decoration. Place the first sponge cake base on a cake plate and place the cake ring around the sponge cake.
4th step
Spread 2-3 tablespoons of the cream on the base and spread it out. Spread the tangerines on top. Pour half of the cream on top and smooth it out.
Place the second sponge cake base on top and press it down lightly. Spread the remaining cream on the sponge cake.
Cool the cake for at least 1 hour, then place the 12 tangerines all around the cake. Refrigerate until serving. The cake makes approx. 12 pieces.
