Und so geht's:

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1. Line the springform pans with parchment paper or line the cake rings with parchment paper, preheat the oven.

   Top/bottom heat: approx. 195 °C

   Fan oven: approx. 175 °C

2. For the sponge:

3. Briefly whip the eggs with the water and salt on the highest setting using the whisk attachment of the stand mixer or hand mixer, then quickly add sugar and vanilla sugar and whip the mixture for 15 - 20 minutes until thick and creamy.

4. Sift the flour with cornstarch and baking powder and carefully fold it into the egg-sugar mixture in several portions using a spatula or the whisk attachment of the stand mixer on the lowest setting. Make sure there are no more flour lumps in the batter.

5. Fill the batter immediately into the two prepared tins, smooth it out a little, and place both together on the lower third of the preheated oven.

6. Baking time: approx. 25 to 30 minutes

7. After baking, let the layers cool completely on a wire rack. Carefully release the rings and peel off the parchment paper. Cut both layers horizontally once. Place one of the two layers on a plate and place a tall cake ring (20 cm) around it - ideally with acetate cake collar in between.

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1. Drain the mandarin oranges well in a sieve and distribute about a third of them on the bottom cake layer.

2. For the cream, remove the wafers from the chocolate marshmallow kisses and set aside for decoration. Mix the marshmallow filling well with quark, crème fraîche, lemon juice, vanilla extract and sugar in a mixing bowl using the whisk attachment of the hand mixer or stand mixer. Then whip until thick and creamy with about 5 heaped tsp San Apart.

3. Whip the cream in a separate mixing bowl with the whisk attachment of the hand mixer with about 8 heaped tsp San Apart until stiff and fold it into the chocolate kiss mixture in several portions.

4. Spread about 8 heaped tablespoons of the chocolate-kiss cream over the mandarins and smooth it out. Place one of the two sponge lids on top and press down lightly. Spread another third of the mandarins and 8 heaped tablespoons of cream on top. Place the second sponge lid on top and press down, spread the remaining mandarins and 8 more tablespoons of cream on top, and place the last layer on top with the baked side facing up. Smooth the remaining cream on top and place the cake in the fridge for at least 3 hours, ideally overnight.

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1. Remove the wafers from the 3 chocolate marshmallow kisses and mash the marshmallow filling in a small bowl with a fork. Whip the cream with the San Apart until stiff and fold in the marshmallow filling. Fill about 4 tbsp of the cream into a piping bag with a large tip and place it in the fridge for the tuffs. Coat the edge of the cake evenly with the remaining chocolate-kiss cream, then chill the cake again for about 1 hour.

2. For the chocolate glaze, chop the chocolate coating and melt two thirds of it with the oil over a water bath or in a small pot, then remove from the heat. Melt the last third in the already melted chocolate coating. Decorate the reserved chocolate-kiss wafers with a bit of melted chocolate coating and add a few sprinkles decoratively on top. Using a spoon, a squeeze bottle, or a piping bag, put some chocolate coating onto the edge of the cake and let it run down the edge in long drips. Decorate the drips with individual sprinkles as desired. Smooth the remaining chocolate coating over the top of the cake, distribute a few sprinkles and decorated marshmallow wafers on top. Let the chocolate coating set.

3. Pipe tuffs of the reserved chocolate-kiss cream onto the top of the cake and place a chocolate crunch ball on each tuff, press a few of the decorated chocolate-kiss wafers onto the edge of the cake. Keep the cake in the fridge until ready to serve.

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1. If you don't have a tall cake ring, you can also use two cake rings each at least 10 cm tall and stack them on top of each other

2. The mandarins can be replaced with strawberries, cherries or bananas