Drain the mandarins.
Soak the gelatin in cold water for about 10 minutes.
Mix the quark with lemon juice and zest, 125g sugar, and 1 packet of vanilla sugar until smooth.
Whip the cream until stiff peaks form.
Squeeze out the gelatin and dissolve it over low heat. (Follow the package instructions!) First mix with 2-3 tablespoons of the quark mixture, then stir into the remaining quark.
Fold in the cream, then the mandarins.
Spread the quark mixture evenly over the bottom layer.
Place the second layer on top. Refrigerate for at least 6 hours.
Dust the cake with powdered sugar before serving.
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