Carrot and orange cream cake

Ingredients for 1 servings:

• 200 g carrot(s), finely grated
• 4 eggs
• 160 g sugar
• 1 packet of vanilla sugar
• 2 tbsp rum
• 100 g flour
• 2 tsp baking powder
• 160 g hazelnuts, ground
• 4 sheets of gelatin
• 1 pack of pudding powder, vanilla
• 80 g sugar
• 375 ml orange juice
• 125 g sour cream
• 1 tsp flavoring, (orange-back) or grated peel of an orange
• 250 ml whipped cream
• 2 cans of tangerine(s)
• some cake icing (chocolate icing)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

For the batter, beat the eggs with sugar, vanilla sugar, and rum until thick and foamy. Stir in the carrots. Mix the flour with the baking powder and hazelnuts and carefully fold in. Pour the batter into a springform pan (28 cm diameter) and bake at 180 degrees Celsius for about 50-60 minutes. Allow to cool. For the orange cream, soak the gelatine in cold water according to the package instructions. Mix a little orange juice with the custard powder. Boil the remaining orange juice with the sugar, stir in the custard powder, bring to a boil briefly, and remove from the heat. Pour the hot pudding into a mixing bowl. Squeeze out the gelatine well, add to the pudding, and stir well until completely dissolved. Allow to cool. Whip the cream until stiff peaks form and carefully fold it into the cold pudding along with the sour cream and orange zest. Place the tangerines in a sieve and drain well. Cut the cooled cake in half. Place the bottom cake layer on a cake plate and place a cake ring around it. Top with the mandarin oranges (reserve a few for decoration) and spread about 2/3 of the orange cream over the top. Place the top cake layer on top and spread with the remaining cream. Refrigerate the cake for 40 minutes. Remove the cake ring. Cover the top of the cake with the remaining mandarin oranges and sprinkle with a little chocolate glaze.