Mandarin meringue cake

Ingredients for 1 servings:

• 2 eggs, separated
• 2 eggs, whole
• 200 g sugar
• 100 g flour
• 2 tsp, leveled baking powder
• 400 g whipped cream
• 2 packets of vanilla sugar
• 2 packs of cream stiffener
• 1 gr. can/n tangerine(s) or other fruit
• n. B. almond slivers
• Fat for the mold

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

quick and easy

For the pastry, beat 2 eggs, 2 egg yolks, and 100g sugar until very fluffy. Carefully fold in 100g flour and 2 teaspoons of baking powder. Pour the batter into a greased springform pan. For the meringue, beat 2 egg whites and 100g sugar until very stiff (this will produce a very sticky mixture) and then place small heaps of them on the pastry using a teaspoon. If you like, you can then scatter almond slivers on top. Preheat the oven to approx. 180°C for about 3 minutes, place the cake in the oven, and bake for about 25 minutes. Once cooled, cut the cake in half horizontally. For the filling, beat 400g heavy cream, 2 sachets of vanilla sugar, and 2 sachets of cream stabilizer until stiff, then fold in the mandarins (or other canned fruit). Then pour the mixture onto the bottom of the cake base, spread evenly, and top with the meringue topping. If you like, you can use other canned fruit instead of tangerines or – depending on the season – even fresh fruit.