Ingredients for about 12 pieces:
For the sponge dough:
4 eggs (M)
4 tablespoons hot water
120 g sugar
1 pinch of salt
100 g flour
50 g cornstarch
2 tsp baking powder
For the cream:
8 sheets of white gelatine
3 cans of tangerines
500 g low-fat quark
250 g cream cheese
120 g sugar
2 untreated lemons
400 ml whipped cream
Also:
50 g flaked almonds
300 ml whipped cream
Lemon balm for decoration
Preparation:
1. Beat eggs, water, sugar and salt for 8 minutes until white foamy. Mix flour,
cornstarch and baking powder, sift over egg mixture and fold in carefully. Pour the batter into a springform pan lined with baking paper on the bottom (26 cm). Bake in a preheated oven at 175° (gas: level 3, convection oven: 160°) for about 35 minutes. Leave the sponge cake base to cool on a cooling rack.
2. In the meantime, soak gelatine in cold water. Drain the tangerines in a sieve.
Mix curd cheese, cream cheese, sugar, grated lemon peel and lemon juice. Stir in half of the mandarins briefly. Dissolve the gelatine according to package directions. Mix 6 tablespoons of curd cream with the gelatine. Add this to the quark mixture while stirring. Whip the cream until stiff. As soon as the mixture starts to gelatinize, fold in the cream.
3. Cut the cake base once horizontally. Place a cake ring around the bottom cake layer. Spread half of the cream on the cake base. Cut twelve of the mandarins for decoration, spread the rest of the fruit over the cream. Place the second cake layer on top. Spread the remaining cream on the second cake layer and smooth it down. Chill the cake for at least 2 hours.
4. Toast the almond flakes in a non-stick pan until golden brown. Whip the cream until stiff. Carefully remove the cake ring and coat the edge of the cake with a third of the cream. Fill the remaining cream into a piping bag with a star-shaped nozzle. Decorate the cake with a cream pattern, tangerines, almond flakes and lemon balm.
Preparation time approx. 90 minutes + cooling time
Nährwerte per piece approx.:
Calories: 366
Joule: 1535
Protein: 12,1 g
Fat: 17,7 g
Carbohydrates: 39 g
(FoodCentrale by ddp images)
