Vogelsberg snowball cake

Ingredients for 1 servings:

• 3 m.-sized eggs
• 100 g sugar and 1 tbsp sugar
• 1 pack of pudding powder, vanilla flavor for cooking for 0.5 l milk
• 65 g flour
• 12 sheets of white gelatin
• 2 can/n tangerine(s) of 314 ml each
• 600 g sour cream or crème fraîche
• 5 packs of vanilla sugar
• 600 g whipped cream
• 1 sachet of instant drink powder, orange or tangerine
• ½ tsp cocoa powder

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

fruity and incredibly delicious

Line the bottom of a springform pan (26 cm diameter) with baking paper. Separate the eggs. Beat the egg whites until stiff, then add 100 g of sugar. Beat in the egg yolks one at a time. Mix the custard powder and flour, sift them on top, and fold them in. Spread into the springform pan. Bake in a preheated oven (175 °C, fan oven 150 °C) 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 125 ml of juice. Squeeze out the gelatine and dissolve over low heat. Stir in 3 tablespoons of sour cream, then stir into the remaining cream. Fold in the mandarins. Place a rimmed pan or 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 almost stiff, gradually adding 3 sachets of vanilla sugar. Squeeze out the gelatine and dissolve it over low heat, then stir in 2 tablespoons of cream. If the cream is completely stiff, lumps will form when you stir in the gelatine, so stir in the gelatine now and then whip the cream until stiff. Fold in the drink powder. Chill for about 5 hours. Using an ice cream scoop, form 14-15 balls of orange cream and place them on the cake. Chill for at least 5 hours (preferably overnight). Dust the cake with cocoa powder before serving.