For the base, mix the first 5 ingredients (nothing special to do).
Bake in a springform pan (diameter about 26 cm) for about 20 min at 150° and let cool. For the cream, mix well the quark and the sugar. Whip the cream until stiff and fold into the quark mixture, add the vanilla sugar and tangerines. Prepare the gelatin according to package directions and stir into the quark mixture (not the other way around!
). Finally, pour the cream over the cooled cake base in the springform pan and place in the refrigerator for a few hours to allow the cream to set.
