Ingredients
For the sponge cake:
3 eggs
100 g sugar
1 packet vanilla sugar
100 g flour
2 tbsp cornstarch
2 tsp baking powder
For the filling:
1 can mandarin oranges (approx. 300 g)
8 sheets of gelatin
750 g low-fat quark
1 organic lemon(s), juice and grated zest
125 g sugar
1 packet vanilla sugar
450 g heavy cream
Powdered sugar for dusting
Preparation
Total time: approx. 1 hour
Separate the eggs. Beat the egg whites with 3 tablespoons of cold water until stiff peaks form, gradually adding the sugar and 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 26 cm springform pan with parchment paper.
Pour in the batter and smooth it out.
Bake at 175°C (350°F) for 20 minutes, then let cool.
Cut the sponge cake horizontally once.
Place a cake ring around the bottom layer.
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