Vogelsberg snowball cake

Ingredients for 12 servings:

• 6 eggs
• 200 g sugar
• 1 tbsp sugar
• 2 packs of pudding powder, vanilla
• 130 g flour
• 12 sheets of white gelatin
• 2 can/n mandarin oranges (314 ml each)
• 600 g sour cream
• 5 packs of vanilla sugar
• 600 g whipped cream
• Cocoa powder, for dusting

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Total time approx. 7 hours

Line the bottom of a 26 cm springform pan with baking paper. Separate the eggs. Beat the egg whites until stiff, then add 200 g of sugar. Beat in the egg yolks one at a time. Mix the custard powder and flour, sift them over, and fold them in. Spread into the springform pan. Bake in a preheated oven (electric oven 175°C; fan oven 150°C; gas mark 2) for about 25 minutes. Allow to cool. Soak 6 sheets of gelatine in cold water. Drain the mandarins, reserving the juice. Mix the sour cream, 1 tablespoon of sugar, 2 packets of vanilla sugar, and 1/8 liter of mandarin juice. Squeeze out the gelatine and dissolve over low heat. Stir in 3 tablespoons of sour cream and then stir into the remaining cream. Fold in the mandarins. Place the rim of the pan or a cake ring around the cake base. Spread the mandarin cream on top. Chill the cake for about 5 hours. Meanwhile, soak 6 sheets of gelatine in cold water. Whip the cream until stiff, gradually adding 3 sachets of vanilla sugar. Squeeze out the gelatin and dissolve over low heat. First stir in 2 tablespoons of cream, then fold into the remaining cream. Stir in the drink powder. Refrigerate for about 5 hours. Using an ice cream scoop or tablespoon, form 14-15 balls or gnocchi from the orange cream and place them on the cake. Refrigerate for about 5 hours (preferably overnight). Dust the cake with cocoa.