Soak the sweetcorn
Place the sweetcorn in a bowl, pour over the tangerine juice, leave to absorb for approx. 5 mins.
Whisk the butter, sugar and salt in a bowl. Mix in the egg yolks and continue to stir until the mixture turns paler in colour. Stir the tangerines and the quark into the sweetcorn. Beat the egg whites with the salt until stiff. Combine the flour and baking powder, add to the mixture in layers along with the egg whites and carefully fold in using a rubber spatula. Transfer the cake mixture to the prepared cake mould.
Approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove the cake from the oven, allow to cool a little, remove from the tin and leave to cool on a rack. Place the rack on a sheet of baking paper.
Pour the glaze over the cake, scatter over the popcorn, allow to dry.