Ultimate mandarin cream cheese cake: no baking in 15 minutes

Preparation:
To prepare the mandarin cream cheese cake, make a fruit cake base the day before according to the basic recipe for the Viennese base.
After cooling, leave to rest wrapped in aluminum foil until the next day.

To finish:
Place the cake base on a plate and enclose it with a cake ring.
Or place the base on the cleaned baking pan and fold the springform pan edge back over and close it.

Open the mandarin orange cans, carefully strain the fruit through a sieve, collecting the fruit juice, then let the fruit drain well.

Soak 6 sheets of light gelatine in cold water for 10 – 15 minutes.

For the quark cream cheese cream:

Prepare the cream cheese (here in my recipe this is a very low-fat version, but can also have a higher fat content) in a mixing bowl together with sugar, vanilla sugar, 2 tablespoons of mandarin fruit juice and 1 tablespoon of lemon juice and beat with the electric hand mixer for about 2 minutes with the beaters until the sugar has dissolved.

Add the quark and stir in briefly.