Mandarin and cream slices

1.

Separate eggs. Egg yolk, 4 tablespoons of warm water and 80 g of diabetic sweetnessWhip up thick creamy white. Beat egg whites and salt very stiff. Fold the egg whites into the egg yolk cream. Mix the flour, starch and baking powder, sieve into the mixture and carefully fold in. Spread the mixture evenly on a baking sheet lined with baking paper (32 x 39 cm). Bake in a preheated oven (electric stove: 200 ° C / convection: not suitable / gas: level 3) for 10-12 minutes. Loosen the dough at the edges with a knife. Overturn on a damp tea towel, carefully peel off the baking paper. Let cool down. Drain the mandarins. Halve the biscuit once across. Fold 4 rails approx. 8 x 60 cm in size from multiple folded aluminum foil, place 2 around the plates and close them. Soak the gelatine in cold water. Mix the quark, 70 g diabetic sweetness and lemon peel. Squeeze out the gelatine, dissolve over low heat. Stir in 2-3 tablespoons of quark, then stir into the rest of the quark. Whip the cream until stiff, fold in. Set aside 12 wedges of mandarin. Fold the rest under the curd. Spread the cream on the plates so that a wavy surface is created. Chill the cake for at least 4 hours. Loosen the aluminum foil and cut the cake into pieces. Decorate 12 pieces with a mandarin wedge and lemon balm if necessary

2.

Wait approx. 4 1/2 hours. / 1 BE

3.

You can swap these ingredients:

4.

Swap the diabetic sweetness for the biscuit for 100 g of sugar. For the quark cream, take 80 g of sugar. You can replace the mandarin oranges for diabetics with 2 small cans of mandarin oranges