|0,5 packet||Red cake glaze|
|0,125 l||Orange juice|
This particularly fruity cheese cream tart with mandarins tastes best well chilled. It can be kept covered in the refrigerator for up to three days. As a base for the cheese cream cake with mandarins a short pastry base, bake small (see recipe), let cool and place on a cake plate. For the topping, pour the mandarins into a sieve and drain. Soak gelatine in cold water for approx. 10 minutes. Put the egg yolk in a saucepan and mix with the milk. Add the sugar, a pinch of salt and a few drops of lemon aroma and stir with the hand mixer until slightly warm, but do not boil so that the egg yolk does not curdle. Mix the egg milk until it has more volume and looks slightly whitish. Remove the saucepan from the heat and dissolve the squeezed out gelatine in it. Remove 2 tablespoons of the quark and stir into the egg milk. Stir the mixture into the rest of the quark. That's no way to make clots. Let the quark cool and fold in the whipped cream. Put the edge of an 18 springform pan around the shortcrust pastry base in a small place, fill in the quark and smooth down. Place the mandarins in a circle on it, as you can see in the picture above. Weigh the cake glaze, pour into a saucepan, mix with sugar and mix with orange juice. Bring the cake glaze to the boil while stirring with a whisk, allow to cool slightly and spread over the mandarins with a tablespoon. Let the cheese cream cake with mandarins set in the fridge for at least 2 hours.