for 12 pieces

Sponge

60 g	sugar
2	eggs
1 pinch	salt
60 g	white flour

Filling

a little	oil
500 g	half-fat quark
120 g	sugar
1 parcel	vanilla sugar
4	tangerines, rinsed with hot water, dabbed dry, use a little grated zest and the juice
3 parcel	gelatine express (each approx. 15 g)
2 ½ dl	full cream, beaten until stiff

Decorate

4	tangerines peeled, in slices
2 tbsp	pomegranate seeds

How it's done

Sponge

In a bowl, beat the sugar, eggs and salt using the whisk on a mixer for approx. 5 mins. until the mixture is light and fluffy. Carefully fold the flour into the mixture using a rubber spatula, transfer to the prepared tin.

Bake

Approx. 20 mins. in the lower half of an oven preheated to 180 °C. Remove, allow to cool slightly. Remove the tin frame, turn the sponge out onto a cooling rack, remove the baking paper and leave to cool.

Filling

Clean the tin frame, brush with a little oil and line with cling film, place on a cake plate, place the sponge inside. Mix the quark, sugar, vanilla sugar, tangerine zest and juice in a bowl. Using the whisk on a mixer, thoroughly whisk the gelatine into the quark mixture. Fold in the whipped cream, spread the quark mixture on top of the sponge base, cover and leave to set in the fridge for approx. 3 hrs.

Decorate

Decorate the quark cake with the tangerine slices and pomegranate seeds.

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