3 eggs
150 grams of sugar
50 g cornstarch
100 grams of flour
1 packet of vanilla sugar
3 tablespoons water, hot
1 teaspoon baking powder
For the filling:
500 grams of curd
150 grams of sugar
2 cans of tangerine slices, each 175 grams drained weight
1 lemon, untreated, the grated peel and 2 tablespoons of juice
6 sheets of gelatin, white
200 milliliters whipped cream, chilled
1 packet of vanilla sugar
100 milliliters of juice (mandarin juice, can)
Preparation:

1. First preheat the oven to 200°C/180°C.
2. Then beat the eggs and the hot water for 1 minute until foamy, and sift the sugar with the vanilla sugar and then add to the mixture while stirring.
3. Next, mix the flour, cornstarch and baking powder in a mixing bowl and stir well.
4. Now pour onto a baking tray or springform pan lined with baking paper and then distribute evenly.
5. Place on a baking tray in the oven and bake for 10-11 minutes.
6. Let the sponge cake cool down, then divide the sponge cake baked on the baking tray vertically and divide the sponge cake baked in a springform pan horizontally.
   For the filling:
7. Drain the tangerines in a sieve, then reserve the juice and measure out 100 ml of it, soak the gelatine according to the package instructions.
8. Now mix the quark, vanilla sugar, sugar, lemon juice and lemon zest in a mixing bowl. Bring about 4-5 tablespoons of tangerine juice to the boil over medium heat, pour off the liquid that has separated from the addition of the dissolved gelatin and then stir well.
9. Next, mix about 4 tablespoons of the quark mixture with the dissolved gelatine and mix well with the remaining quark mixture.
10. In a mixing bowl, beat the cream with a mixer until stiff. When the quark mixture begins to set, fold in the cream and the tangerines.
11. To serve, spread the filling on one of the sponge cake halves and then cover with the other half. Refrigerate for about 2-3 hours before serving.
12. Finally serve, cut into slices, sprinkled with powdered sugar.
    Bon appetit!