Cake with refreshing sticks

Ingredients for 1 servings:

• 100 g butter, soft
• 65 g sugar
• 1 orange(s), untreated, peel
• 2 medium-sized eggs, fresh
• 75 g flour
• 1 tsp baking powder
• 10 g cocoa powder, unsweetened
• 1 can of tangerine(s), small, collect juice
• 8 sheets of white gelatin
• 500 g whipped cream, cold
• 25 g sugar and 1 packet of vanilla sugar
• 300 g yogurt, 3.5% fat, stirred
• 2 packs of confectionery (refreshing sticks), 75g each
• 100 ml whipped cream, cold
• 1 packet of vanilla sugar
• 1 pack of confectionery (refreshing sticks), 75g
• Mandarin(s)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

refreshingly light

Beat the soft butter with a mixer until smooth. Gradually add the sugar and grated orange zest, stirring constantly until the mixture forms a thick batter. Beat in each egg on high speed for about 30 seconds. Mix the flour with the baking powder and cocoa powder, sift, and stir briefly. Spread the batter evenly in a 26 cm diameter springform pan. Place the pan on the rack in an oven preheated to 180°C and bake the base for 15 minutes. Leave it in the pan for a short time, then loosen and remove the springform pan rim. Turn the base out onto a wire rack lined with baking paper and remove the base of the pan. Place the cooled base on a cake plate and tightly place a cake ring or the cleaned springform pan rim around it. For the filling, drain the mandarins well in a sieve, reserving the juice, and set aside 16 segments for garnishing. Soak the gelatine in cold water, then whip the cream with the sugar and vanilla sugar until stiff. Dissolve the gelatine according to the package instructions and mix it first with 50 ml of mandarin orange juice and then with the yogurt. When the mixture begins to set, fold in the stiffly whipped cream. Crush the mandarin orange slices and fold them into the filling along with the mandarin oranges. Spread the cream on the base, smooth it out, and refrigerate the cake for at least 3 hours. Then loosen and remove the cake ring. Whip the cream with vanilla sugar until stiff, transfer it to a piping bag fitted with a 10 mm diameter nozzle, and pipe small, twisted dots onto the cake. Decorate with the reserved mandarin orange segments and the remaining mandarin orange slices.