Rubble cake

Ingredients for 12 servings:

• 150 g margarine or butter
• 150 g flour
• 100 g sugar
• 5 egg yolks
• 1 packet of vanilla sugar
• ½ pack of baking powder
• 200 g sugar
• 5 egg whites
• 1 packet of vanilla sugar
• 2 cans of tangerine(s)
• 400 g whipped cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Make a sponge cake batter and divide it between two springform pans (28 cm for the bottom, 26 cm for the top). Beat the egg whites until stiff, then slowly add the sugar and continue beating until the sugar is dissolved. Spread the mixture evenly on the sponge cake layers and bake one after the other. (Sprinkle a few flaked almonds on the 26 cm layer). Bake at 200°C for about 20-25 minutes/fan oven at 175°C for about 25 minutes. Whip the whipped cream until stiff and spread it on the cooled bottom layer, then arrange the drained mandarin oranges on top. Carefully (but this works very well) cut the other layer into 12 pieces and place them on top of the batter. This makes the cake easier to slice. Decorate with some of the leftover cream and mandarin oranges. (It also tastes good with fresh strawberries.)