Fruity tangerine quark cake

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1.

Roughly dice the nut nougat and melt it in a water bath. In the meantime, finely crumble the rusks. Mix the melted nougat, rusk crumbs and bitter almond flavor. Line the springform pan (26 cm Ø) with baking paper.

2.

Put the rusk nougat mixture on the springform pan and press down. Put the base in a cool place for about 1/2 hour. In the meantime, drain the mandarins well on a sieve, collecting the juice. Soak the gelatine in cold water.

3.

Mix the quark, sugar, vanilla sugar, lime juice, liqueur, 75 ml tangerine juice and 1/2 of the tangerines with the whisk of the hand mixer. Whip the cream. Squeeze out the gelatine and melt it in a small saucepan over low heat.

4.

Mix into the quark mixture drop by drop while stirring constantly (with a hand mixer). Mix in half of the remaining mandarins. Chill quark mixture for approx. 4 minutes. When it starts to gel, fold in the cream in portions.

5.

Put the quark and tangerine mixture on the bottom. Chill the cake for approx. 3 hours. Remove from the mold and place on a cake plate. Sprinkle the cake with the remaining mandarins and serve decorated with lime zest, slices and lemon balm as desired.