• To prepare the tangerine cream cheese cake the day before
• Recipe Viennese base basic recipe to make a fruit tart base.
• After it has cooled down, let it rest wrapped in aluminum foil until the next day.

For completion:

• Place the cake base immediately on a plate and surround it with a cake ring.
• Or place the base on the cleaned baking pan and fold the springform pan rim back over and close it.
• Open the mandarin orange cans, carefully strain the fruit through a sieve, collecting the fruit juice, then drain the fruit well.
• Soak 6 sheets of light gelatine in cold water for 10 – 15 minutes.

For the quark and cream cheese cream:

• Cream cheese preparation (here in my recipe this is a very low-fat version, but can also have a higher fat level), in a mixing bowl together with sugar, vanilla sugar, 2 tbsp tangerine fruit juice and 1 tbsp lemon juice for about 2 minutes with the electric hand mixer Beat with stirring sticks until the sugar has dissolved.
• Add the curd and stir briefly.
• Squeeze out the soaked gelatine leaves lightly, place 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 pull the pot to the side.
• Put 2 heaped tablespoons of the quark cream in 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 remaining curd mixture into the mixing bowl and fold in evenly.