My Victoria cake

Ingredients for 1 servings:

• 5 eggs
• 75 g sugar
• 100 g flour, sifted
• 1 tsp, leveled baking powder
• 1 packet of vanilla sugar
• 1 pinch of salt
• 500 g mascarpone
• 60 g sugar
• 250 ml cream
• 1 can of tangerine(s)
• 1 jar apricot jam
• 8 sheets of gelatin

Instructions

Working time approx. 1 hour; Rest time approx. 5 hours; Cooking/baking time approx. 12 minutes; Total time approx. 6 hours 12 minutes

For the sponge cake, separate the eggs. Beat the egg whites with the salt until stiff peaks. Beat the egg yolks with the flour, vanilla sugar, and sugar with a whisk for about 2 minutes. Then fold in the egg white mixture. Spread everything on a baking tray lined with baking paper and immediately bake in a preheated oven at 200°C for about 10 minutes (depending on the oven). Do not let it get too brown. Then turn the sponge cake, including the baking paper, upside down onto a towel dusted with sugar, so that the baking paper is on top. Slowly peel off the paper and immediately spread the sponge cake with apricot jam. Then immediately roll it up with the towel and let it cool. Soak the gelatine in cold water. Using a mixer, mix the mascarpone with the mandarin orange juice and the sugar well. Add about 50 ml of cream. Whip the rest of the cream until stiff peaks. Then stir in the mandarins. Once everything has a smooth mixture, dissolve the gelatine over low heat and stir in slowly but steadily. Finally, fold in the whipped cream. Now cut the cooled Swiss roll into slices about 1/2 cm thick. Line a porcelain bowl with a diameter of about 20-24 cm with plastic wrap and then line with the slices (starting at the bottom of the bowl). Then pour in the mascarpone mixture and then cover the top tightly with the remaining sponge slices. Place the plastic wrap on top and chill everything for about 5 hours, or overnight. To serve, remove the top of the plastic wrap and carefully turn the bowl out onto a cake plate. The bowl can now be removed, followed by the plastic wrap.