Melt the butter in a small pot and let it cool down. Finely crumble the gingerbread and rusk in the universal chopper, mix with the butter. Grease the bottom of a springform pan (26 cm Ø). Add the crumb mixture and press it to a flat bottom. Chill for 30 minutes.
Mix quark, sugar, orange juice, eggs and pudding powder until smooth. Spread the quark mixture on the crumb base. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 60 minutes. Take the cake out of the oven, let it cool down for about 5 minutes and remove from the edge of the springform pan with a knife. Leave to cool in the mould for about 3 hours. Peel oranges so that the white skin is completely removed. Cut oranges into slices. Warm up the jam in a small pot. Spread a thin layer of jam on the cake, leaving an approx. 2 cm wide edge.
Peel oranges so that the white skin is completely removed. Cut oranges into slices. Warm up the jam in a small pot. Spread a thin layer of jam on the cake, leaving an approx. 2 cm wide edge. Spread orange slices on the cake and spread the rest of the jam on top. Decorate with mint and dust with icing sugar