Ingredients

3 egg(s)
3 tbsp water, hot
150 g sugar
1 pack vanilla sugar
100 g flour
1 tsp, broken baking powder
50 g cornstarch

For the filling:

2 cans of mandarin oranges, 175 g drained weight each
100 ml juice (mandarin juice, can)
6 sheets of gelatine, white
500 g quark
150 g sugar
1 pack of vanilla sugar
1 lemon (s), untreated, the grated peel and 2 tbsp juice of which
200 ml whipped cream, chilled

preparation

Preheat the oven to 200°C bottom/top heat (hot air: 180°C).
To make the sponge cake, beat the eggs and hot water for 1 minute until frothy. Mix sugar with vanilla sugar, let it trickle in within a minute and beat for another 2 minutes. Mix the flour with baking powder and cornstarch, add and stir briefly. Spread the dough onto a baking tray or springform pan lined with baking paper.
Put in the hot oven and bake for about 10 minutes.

Allow the sponge cake base to cool. Divide the sponge cake baked on the baking tray vertically and divide the sponge cake baked in the springform pan horizontally.
For the filling, drain the tangerines in a sieve, collect the juice and measure out 100 ml of it. Soften the gelatine according to the package instructions. Mix the quark with sugar, vanilla sugar, lemon zest and lemon juice. Heat the measured tangerine juice, squeeze out the gelatine and dissolve it in it while stirring. First mix about 4 tablespoons of the quark mixture into the dissolved gelatine, then mix with the remaining quark mixture.

Beat the chilled cream until stiff. As soon as the quark mixture begins to thicken, fold in the cream together with the tangerines. Spread the filling on one of the sponge cake halves and then cover with the other half. Chill the cake for about 2 hours until ready to eat.
Before serving, dust the pastry with powdered sugar and divide into slices.