for 16 pieces

Soak the sweetcorn

150 g	fine polenta (2 mins.)
4	tangerines, the whole juice

Batter

125 g	butter, soft
150 g	coarse cane sugar
1 pinch	salt
3	egg yolks
3	tangerines, cut into cubes
150 g	cream quark
3	egg whites
1 pinch	salt
200 g	white flour
1 ½ tsp	baking powder

To bake

1 bag	dark cake icing (approx. 125 g, melted
30 g	salted popcorn

How it's done

Soak the sweetcorn

Place the sweetcorn in a bowl, pour over the tangerine juice, leave to absorb for approx. 5 mins.

Batter

Whisk the butter, sugar and salt in a bowl. Mix in the egg yolks and continue to stir until the mixture turns paler in colour. Stir the tangerines and the quark into the sweetcorn. Beat the egg whites with the salt until stiff. Combine the flour and baking powder, add to the mixture in layers along with the egg whites and carefully fold in using a rubber spatula. Transfer the cake mixture to the prepared cake mould.

To bake

Approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove the cake from the oven, allow to cool a little, remove from the tin and leave to cool on a rack. Place the rack on a sheet of baking paper.

Pour the glaze over the cake, scatter over the popcorn, allow to dry.

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