Cream cheese cake with tangerines

Ingredients for 1 cake diameter 26cm:

For the ground:
4 eggs, separated
2 tbsp water
200 g Xucker (sweetener)
2 packs of homemade vanilla sugar
80 g flour (almond flour or lupine flour)
80 g cornstarch substitute (carob gum, guar gum, agar agar or psyllium husks)
1 teaspoon Baking powder

For covering:

500 g quark, lean
200 g Xucker (sweetener)
1 small Tin of mandarins (no added sugar)
6 sheets of gelatine (instant gelatine or agar-agar is also possible)
300 ml of cream

The preparation:

Mix the egg yolks with water until foamy, pour in the sugar and stir until the sugar is dissolved. Mix the flour with cornstarch and baking powder and fold in. Beat the egg white to stiff snow and carefully fold it loosely into the mixture. Bake at 175 ° (preheated) for 40 minutes.

Mix the quark and sugar together until the sugar is dissolved. Fold in the drained mandarins. Soak the gelatin in water, drain the water. Heat some mandarin juice with the squeezed out gelatin while stirring until the gelatin is completely dissolved. Stir very slowly into the quark. Leave to gel for a short time in the bowl in the refrigerator. Finally fold in the whipped cream.

Cut through the bottom once. Fasten a cake ring around the lower base. Pour in the cheese mixture, cover with the second base and refrigerate. Dust with icing sugar before cutting.

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