Miami Beach Cake

Ingredients for 1 servings:

• 4 eggs
• 125 g sugar
• 100 ml oil
• 125 g flour
• 75 g desiccated coconut
• 1 tsp baking powder
• 400 g yogurt
• 50 g powdered sugar
• 1 packet of vanilla sugar
• 400 ml cream
• 2 cans of mandarin oranges, drained
• 10 sheets of gelatin
• 50 g desiccated coconut for sprinkling

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

exotic, fruity, light, with coconut, mandarin oranges and yogurt cream

Grease a springform pan (approx. 26 cm) and chill. Preheat the oven to 180°C (top/bottom heat). For the batter, beat the eggs with the sugar until creamy, then gradually add the oil. Then mix the flour, desiccated coconut, and baking powder and stir in. Pour into the prepared pan and bake in the preheated oven for about 25 minutes. Let cool on a wire rack. For the filling, soften the gelatin according to the package instructions. Mix the yogurt with the powdered sugar and vanilla sugar. Meanwhile, drain the mandarin oranges and set aside about 8 nice wedges. Squeeze out the soaked gelatin leaves a little and dissolve them, stir in about 2-3 tablespoons of yogurt, then stir the gelatin mixture into the remaining yogurt. Chill until the mixture begins to set. Then whip the cream until stiff peaks form and fold in. Take about 1/3 of the cream and fold the mandarin orange segments into the rest. Place the cooled cake on a cake plate and cut it in half crosswise. Fill with the mandarin orange cream, place the top layer on top, and spread the remaining cream all around. Sprinkle with desiccated coconut and decorate with the reserved mandarin orange segments.