Cheese cream cake with tangerines

Preheat oven to 180 degrees (convection: 160 degrees). Add the eggs with sugar, vanilla extract and lemon zest to the bowl and beat for approx. 3-4 min. on high speed until a thick mixture is formed. Mix the salt, flour and starch well together and sift into the egg mixture. Line springform pan (Ø 26 cm) with baking paper. Fold in the flour mixture well with a spatula, pour the sponge cake dough into the prepared springform pan and bake in the preheated oven for approx. 20 mins.

Cut the cooled cake base in half to create two cake layers. Place a cake ring around the first cake layer. To prepare the cream, whip the cream and put about 150 g of it in a piping bag with a nozzle, keep it in the refrigerator until ready to decorate.

Soak the gelatine according to the instructions. Drain the juice of the tangerines into a saucepan and heat with sugar and lemon juice (do not boil!). Prepare gelatine and dissolve in the tangerine juice. Remove the pot from the heat. Add 1-2 tablespoons of quark to the tangerine-gelatine mixture and stir briefly. Then add the mixture to the rest of the quark and mix everything. Fold the remaining whipped cream into the quark mixture. Spread the tangerines on the sponge cake base. Leave 12 beautiful tangerines for the decoration.

Pour the quark mixture onto the first cake layer and let it solidify in the refrigerator for at least 2 hours. Cut the top half of the cake base into 12 even cake pieces and decorate the cheese cream cake with them. Use the piping bag to sharpen 12 cream rosettes and decorate the cake slices with powdered sugar. Place 12 tangerine pieces on top of the cream rosettes.