Solero cake with tangerines

Ingredients for 1 servings:

• 3 eggs
• 150 g sugar
• 150 ml oil
• ¾ pack of baking powder
• 3 packs of pudding powder, vanilla
• 2 cups of cream, 200 ml each
• 1 cup of sour cream, 200 ml each
• 3 packs of cream stiffener
• 4 packets of vanilla sugar
• 400 ml juice (multivitamin)
• 1 pack of sauce powder, vanilla, no cooking
• 2 cans of tangerines
• ½ pack of gelatin powder, if needed

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 25 minutes; Total time approx. 13 hours 5 minutes

Whisk the eggs, sugar, and oil until frothy, then add the baking powder and vanilla pudding powder. Do not overmix. Bake in a preheated oven at 180°C in a springform pan for approx. 25-30 minutes. Remove from the oven and allow to cool completely. Remove from the cake ring and place loosely back in the pan. For the custard, whip the cream with the cream stiffener and vanilla sugar until stiff, stir in the sour cream, and chill. If desired, stir in gelatin to make it nice and firm. Mix the gelatin powder with 50 ml of water, heat in a bain-marie, and as soon as the gelatin is liquid, stir in a little cold cream a spoonful at a time. Then stir the temperature-adjusted gelatin cream into the cream mixture and chill. Mix the multivitamin juice with the sauce powder and chill. Drain the mandarins well, reserving the juice from one can. Drizzle the cake base with the mandarin orange juice to make it moist. Place the mandarins on the cake base. Spread the cream on top of the mandarins. Chill the cake for about 30 minutes. Then pour the multivitamin sauce over the cream and chill again for several hours, or preferably overnight, in the refrigerator. Once the cake is firm, remove the cake ring or springform pan.