Buttercream cake with mandarin cream and almonds

Ingredients for 1 servings:

• 150 g flour
• 100 g butter
• 50 g sugar
• 6 m.-sized eggs
• 1 pinch of salt
• 3 tbsp water, hot
• 200 g sugar
• 50 g almonds, ground
• 50 g flour
• 125 g corn flour
• 1 tsp, heaped baking powder
• 250 g mascarpone
• 50 g powdered sugar
• 400 g whipped cream
• 8 sheets of gelatin
• 650 g mandarin orange(s), from the can
• 50 ml orange juice
• 1 packet of Bourbon vanilla sugar
• 50 g sugar
• 300 ml milk
• 200 ml orange juice
• 100 g marzipan
• 1 packet of vanilla pudding powder
• 1 packet of Bourbon vanilla sugar
• 3 tbsp sugar
• 250 g butter
• 4 tbsp orange marmalade without pieces
• 1 tbsp orange liqueur, e.g. Grand Marnier
• 4 tbsp water
• 2 tbsp orange liqueur, e.g. Grand Marnier
• 50 g marzipan
• 30 g powdered sugar
• 1 pinch of orange paste
• 70 g dark chocolate coating
• 100 g almond flakes

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 40 minutes

for a 26cm springform pan

Toast the flaked almonds in a pan over medium heat until golden brown. Preheat the oven to 175°C (top/bottom heat). Line the bottom of a 26cm springform pan with baking paper, wrap the rim around it, and clamp it down to ensure the baking paper stays in place. Do not grease the rim. For the sponge cake, separate the eggs. Beat the egg whites with salt until stiff peaks form. Beat the egg yolks with the sugar and add the hot water while stirring. Fold the beaten egg whites into the egg yolk mixture. Mix the ground almonds, flour, cornstarch, and baking powder, pour over the egg mixture, and carefully fold in with a large whisk. Pour into the prepared springform pan. Bake in the preheated oven on the middle rack for approx. 30 minutes. Allow to cool thoroughly and loosen from the edges. Leave the oven at 175°C and prepare the springform pan as for the sponge cake. For the shortcrust pastry, knead all the ingredients into a dough and let it rest in the refrigerator. Then spread it on the bottom of the springform pan and pierce it several times with a fork. Bake for about 10 minutes on the middle shelf. For the buttercream, chop the marzipan. Stir the pudding powder, 3 tablespoons of sugar, and vanilla sugar into 200 ml of orange juice. Bring 300 ml of milk to a boil. Stir in the orange juice mixture and bring to a boil (if the orange milk mixture curdles, it will settle when the pudding cooks). Stir the marzipan into the hot pudding until it is evenly distributed. Place cling film directly on the pudding and let the pudding cool. Beat the butter until very creamy. The pudding and butter must be the same temperature. Mix the pudding with a hand blender to ensure there are no lumps. Then add the pudding to the butter, tablespoon by tablespoon, and stir in. For the fruit cream, soak the gelatine in cold water. Purée the mandarins with the sugar and vanilla sugar. Squeeze out the soaked gelatine and dissolve it in the microwave for about 10 seconds. Add some of the purée to the gelatine and then stir everything into the purée. Mix the mascarpone with the powdered sugar and add the purée. Chill. Whip the cream until stiff. As soon as the mascarpone mixture begins to set, fold in the cream. To finish, divide the sponge cake into 3 layers. Place the shortcrust pastry base on a cake plate. Warm the orange marmalade and mix it with the liqueur. Spread this over the shortcrust pastry. Place the first sponge cake base on top. Place a cake ring around it. Drizzle the sponge cake base with half of the liqueur water. Spread half of the fruit cream over the base and place the second layer on top. Drizzle the remaining liqueur water on top and spread with the remaining fruit cream. Place the third layer on top. Chill in the refrigerator. Loosen the cake ring with a knife. Cover the entire cake with buttercream, reserving about 1/4 for the garnish. Cover the cake all around with the almond flakes. Decorate the top edge and the lid with a star-shaped piping nozzle and the remaining buttercream. For the marzipan stars, knead the marzipan with the powdered sugar, roll it out, and cut out stars. Melt the chocolate coating, stir in the orange paste, and then cover the marzipan stars with it. Let cool, then place on the cake.