Cherry and mandarin fruit cake à la Gabi

Ingredients for 1 servings:

• 1 cake base (shortcrust pastry base)
• 140 g cream powder (cake cream powder), vanilla flavor
• 200 g sour cream
• 250 ml milk, 3.8% fat content
• 1 lime(s), juice and zest
• 1 jar sour cherries (720 ml), drained, collecting the juice
• 1 can tangerine(s) (314 ml), drained, reserving juice
• 1 pack of cake glaze, clear

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 40 minutes

Place the cake cream powder, sour cream, milk, lime juice, and lime zest in a bowl and beat with a mixer, first on the lowest speed and then on the highest speed, for about 2 minutes. Place the cake base on a cake plate, spread with the cream (raised in the middle), arrange an outer ring with the sour cherries, and the center with the mandarins. In a small saucepan, whisk 250 ml of the reserved fruit juice into the cake glaze and bring to a boil, stirring constantly. Allow the cake glaze to cool slightly and then spread it over the fruit using a tablespoon, starting from the center. Refrigerate for 60 minutes, then cut into 8-12 pieces.