For the base, place flour, 100 g sugar, 1 packet of vanilla sugar, 1 pinch of salt, 3-4 tbsp cold water, butter and clarified butter in flakes in a mixing bowl and knead with the dough hooks of the hand mixer. Then knead with floured hands on a floured work surface to a smooth dough
Grease a round casserole dish (24 cm Ø) approx. 3 cm high). Cut 3 strips, approx. 4 cm wide, approx. 30 cm long from a baking paper roll. Place the strips in the casserole dish in a crosswise offset pattern. Roll out the dough into a circle (approx. 31 cm Ø) on a floured work surface. Carefully place the dough into the prepared casserole dish, leaving a rim of approx. 1 cm all around. Chill for approx. 1 hour
Then bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) on the bottom rack for 30-35 minutes. Remove from the oven, place on a rack and allow to cool. Carefully lift the baking paper strips out of the mould, remove the baking paper and put the base back into the mould
Pour mandarin oranges into a sieve and drain well. Soak gelatine in cold water. Mix quark, 25 g sugar, 1 packet of vanilla sugar and orange juice. Whip the cream until stiff. Squeeze the gelatine, melt in a small pot at low heat. Remove from the heat. Stir in 1-2 tablespoons of the quark cream. Stir into the remaining quark cream
Allow to cool for approx. 5 minutes until the mixture begins to gel. Fold in the cream in portions. Carefully fold in mandarin oranges. Pour cream into the base and smooth it down. Chill for approx. 3 hours
Beat the egg whites and lemon juice over a hot water bath with the whisks of the hand mixer until stiff. Add 1 pinch of salt and 150 g sugar. Beat until the mixture is shiny and firm and the sugar has dissolved
Pour the mixture onto the cream like a dome. Use the back of a spoon to make light peaks, then burn off with a cream-brulee burner at low heat
Waiting time approx. 5 hours