Hannchen Jensen – Cake

Ingredients for 1 servings:

• 125 g butter or margarine
• 125 g sugar
• 4 egg yolks
• 1 packet of vanilla sugar
• 125 g flour
• ½ tsp baking powder
• 200 g almond flakes
• 4 egg whites
• 200 g sugar
• 2 cups of sweet cream (200 g each)
• 1 pack of cream stiffener
• 2 small cans of tangerine(s)
• Grease for the molds

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

North Hessian variant

Preheat the oven to 180°C fan/convection oven. Beat the egg yolks with 125g of sugar until fluffy. Then add the butter or margarine and vanilla sugar and continue stirring. Sift in the flour mixed with the baking powder. Fold in and stir until you have a smooth batter. Then pour half of this batter into two greased 26cm springform pans. For the meringue, beat the four egg whites until stiff peaks form, then add the 200g of sugar towards the end. Spread half of the meringue mixture over the batter in each pan and sprinkle each with half of the flaked almonds. Place both springform pans in the oven and bake for approx. 35 minutes. Meanwhile, drain the mandarins well. Whip the cream with the cream stabilizer until stiff peaks form. Fold the mandarins into the cream. Spread this mixture onto one of the two baked cake layers. Cut the second layer into cake slices and then place them on top of the mandarin cream.