Christmas cake

Ingredients for 1 servings:

• 150 g butter
• 3 packs of biscuits (cinnamon stars), 125 g each
• 12 sheets of gelatin
• 1 can of tangerine(s)
• 350 g mascarpone
• 400 g yogurt (3.5%)
• 75 g sugar
• 6 tbsp lemon juice
• 200 g whipped cream
• 2 packets of vanilla sugar
• 2 tangerines
• 1 carambola
• Oil for the mold

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

Cinnamon star – no-bake cake

Melt the butter and let cool slightly. Finely grind 250g of cinnamon stars. Mix with melted butter and spread on a greased 22cm springform pan base. Press down and refrigerate for about 30 minutes. Soften the gelatin. Drain the mandarins. Grind another 60g of cinnamon stars. Mix the mascarpone, yogurt, sugar, lemon juice, mandarin orange, and 30g of ground cinnamon stars. Squeeze out the gelatin and dissolve it. Stir 2 tablespoons of cream into the gelatin, then into the remaining cream. Refrigerate until the cream begins to set. Whip the cream and vanilla sugar until stiff, then fold into the cream. Cover the base with the rim of the springform pan, pour in the cream, and refrigerate for at least 2 hours. Loosen the rim. Sprinkle the cake all over with 30g of ground cinnamon stars. Carefully peel the mandarins and slice them. Slice the star fruit as well. Top the cake with the prepared fruit and the remaining cinnamon stars.