No-bake cream cheese tangerine cake for baking dummies

Ingredients for 1 servings:

• 350 g ladyfingers
• 3 class can/n mandarin(s), 312g each
• 60 g gelatin, cold-soluble instant gelatin for 0.5 l
• 400 ml whipped cream
• 300 g cream cheese
• 100 g sugar
• 125 g butter
• 1 pack of jelly, orange or lemon flavor
• 1 pack of flavoring (orange granules for baking or orange baking)

Instructions

Working time approx. 40 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 40 minutes

Very fresh and ideal in summer – for a 26cm springform pan – looks great with the icing

Line the bottom of the springform pan with baking paper. Halve as many sponge fingers in half as you need to place them along the side of the pan. You should have 14. Finely chop the rest either in a freezer bag or in a blender and set aside. Melt the butter in a bowl in the microwave and stir in the sponge crumbs. Mix well and cover the bottom of the pan almost evenly up to the edge. Now place the halved sponge fingers, sugar-side out, along the edge of the pan and press down lightly. Place the pan in the refrigerator. Drain the three cans of mandarins through a sieve and collect the juice. Heat about 100 ml of the juice in a larger bowl in the microwave and then stir in the two sachets of instant gelatin. After a short time, the gelatin will have dissolved. Now slowly add half of the cream – a spoonful at a time, as you feel fit – and stir. Now stir in the sugar and orange zest, followed by the cream cheese. This is best done with a hand mixer. Now add the remaining cream and beat the whole thing on high for a while to mix in the air. When you start to see marks from the mixer, pour 1/3 into the prepared dish, top with some of the mandarin orange segments and then the rest of the cream. Chill for at least 1 hour. When the cream is pretty firm, prepare the jelly as directed, but use the juice of the mandarins instead of water. Place the remaining mandarins on the now firm cream and pour the slightly cooled jelly over it. Tap the dish a few times on the work surface to release any air. Let it cool in the kitchen and then chill in the fridge for a few hours.