Ultimate mandarin cream cheese cake: no baking in 15 minutes

Squeeze the soaked gelatine leaves lightly, put them in a small pot, then heat the gelatine on the stove while stirring until the gelatine has just dissolved (do not let it boil), then immediately move the pot to one side.

Put 2 heaped tablespoons of the quark cream into a bowl, pour the dissolved gelatine over it and immediately mix thoroughly with the quark cream.

Now quickly pour the entire contents of the bowl into the mixing bowl with the rest of the quark mixture and fold in evenly.

Whip the cream until it is stiff and also fold it loosely into the cream cheese and quark cream.

Drizzle the Viennese fruit cake base with 2 – 3 tablespoons of mandarin fruit juice if desired.

Spread the quark cream over it.

Cover generously with the well-drained mandarin oranges.

Then leave to cool in the fridge for 2 – 3 hours.

Make a cake glaze from a packet of clear cake glaze according to the instructions on the packet, using the collected mandarin fruit juice from the cans for the liquid.
Cover the mandarin cake with the glaze and leave to cool in the fridge until ready to eat. If desired, you can also serve with a little whipped cream.

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