February 12, 2018

This light and fresh cheese cake makes for a great dessert year round. Or in this case a delicious birthday cake. Thanks Sabine for sharing this family heritage with me!


  • 3 eggs
  • 225 g sugar
  • 2 packages vanilla sugar
  • 100g flour
  • 2 tablespoons corn starch
  • 2 teaspoons baking powder
  • 2 cans tangerines
  • 8 leaves gelatine
  • 750 g quark [Magerquark]
  • 1 lemon [juice + zest]
  • 450 g cream

_ grease a springform pan
_ preheat oven to 175°C
_ separate the eggs
_ whisk egg whites with 3 tablespoons cold water until stiff
_ add 100 g of the sugar and 1 package vanilla sugar
_ add egg yolks and finally fold in in flour, corn starch and baking powder
_ spoon into the cake pan and bake for 20 minutes [until top is lightly golden]
_ leave cake to cool to room temperature

_ cut it in half horizontally
_ drain tangerines [keep the juice for the gelatine]
_ soak gelatine in tangerine juice [water is fine too]
_ combine quark, lemon juice, lemon zest, 125 g sugar and 1 package of vanilla sugar

_ whip cream until stiff peaks form
_ drain gelatine and warm until it starts to get liquid
_ add 2 tablespoons of quark mixture [stir until all lumps are gone]
_ mix back in with the big part of the quark
_ fold in the cream
[spoon out a little bit if you want to cover the top of the cake with cream too]
_ finally add the tangerines
_ place one part of the sponge cake on a plate
_ place the springform ring around it
_ spoon the quark cream inside and top off with the second sponge cake

[top off with remaining quark you put on the side]
_ leave cake in the fridge over night to set [min. 6 hours]
_ remove springform ring and dust with powdered sugar or more tangerines

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