Aranca Mandarin Cake

Ingredients for 1 servings:

• 3 eggs
• 3 tbsp water, hot
• 125 g sugar
• 1 packet of vanilla sugar
• 100 g wheat flour
• 1 tsp, leveled baking powder
• 75 g almond(s), peeled, ground
• Fat for the mold
• 2 can/n mandarin oranges (drained weight 175 g each)
• 2 packs of cream powder (Aranca mandarin flavor)
• 300 ml juice (tangerine juice) from the cans
• n. B. water
• 500 g whipped cream
• 1 pack of cream stiffener
• 1 packet of vanilla sugar
• possibly chocolate decoration (ornaments)
• possibly almond(s), peeled, ground

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 5 minutes

First, preheat the oven (top/bottom heat: 180°C, fan/convection oven: 160°C). For the batter, beat the eggs and water with a hand mixer (whisk) on high for about one minute until frothy. Mix the sugar and vanilla sugar, sprinkle in the mixture, and continue beating for another two minutes. Mix the flour with the baking powder, add to the egg mixture, and mix briefly on the lowest speed. Finally, fold in the almonds. Pour the batter into a greased 26 cm springform pan lined with baking paper and smooth it out. Place the pan in the oven and bake immediately for 25-30 minutes. Remove the cake base from the pan, turn it out onto a wire rack lined with baking paper, and let it cool. Peel off any baking paper that came with the cake and cut the base in half horizontally. For the filling, drain the mandarins in a sieve, reserving the juice and measuring out 300 ml, topping up with water if necessary. Then prepare the dessert powder according to the package instructions, but only using the tangerine juice and water mixture. Whip the cream with the cream stiffener and vanilla sugar until stiff and stir into the dessert cream. Spread 1/4 of the cream on the bottom layer and top with the tangerines (set some aside for garnishing). Spread with 1/3 of the remaining cream and cover with the top layer. Spread half of the remaining cream on the top and sides of the cake. Fill a piping bag with the remaining cream in portions and decorate the top of the cake. Decorate the cake with the remaining tangerines or, if desired, with chocolate ornaments. If you like, sprinkle the edges of the cake with 2-3 tablespoons of peeled, ground almonds. Refrigerate until ready to serve.