Chiara's Easter cake

Ingredients for 1 servings:

• 3 m.-large egg whites
• 3 tbsp water
• 1 pinch of salt
• 3 egg yolks
• 100 g sugar
• 1 packet of vanilla sugar
• 100 g instant flour
• 1 tsp, leveled baking powder
• 2 can/n mandarin oranges, 314 ml each
• 500 g whole milk yogurt
• 125 g sugar
• 2 tbsp lemon juice
• 3 tbsp water
• 4 sheets of white gelatin
• 1 pkt. Cream powder (mandarin) without cooking
• 200 g cream
• 1 point cream stiffener
• 500 g cream
• 2 points cream stiffener
• 1 tube(s) food coloring, green
• Sugar decoration (sugar flowers) and marzipan bunnies
• some lime peel, untreated

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 50 minutes

Fruity mandarin orange yogurt filling with creamy decoration

Beat the egg whites with salt and water until stiff. Gradually add the sugar and vanilla sugar. Stir in the egg yolks one at a time. Mix the instant flour and baking powder and fold in. Line the bottom of a springform pan (24×24 cm square or 26 cm round) with baking paper, pour in the batter, and bake in a preheated oven at 190°C (top/bottom heat) for about 20 minutes. Let cool on a wire rack. Drain the mandarin orange segments and set aside two for each butterfly. Soften the gelatin. Heat the sugar with lemon juice and water (do not boil) and stir until the sugar has dissolved. Dissolve the squeezed gelatin in it. Stir 2-3 tablespoons of yogurt into the sugar-gelatin solution, then add everything to the remaining yogurt. Chill the yogurt cream until it begins to set. Mix the dessert powder with water and beat with a hand mixer until creamy. Whip the cream until stiff peaks form, then gradually add the cream stabilizer and fold it into the dessert cream. Mix both creams together, place the springform pan rim around the cake, spread a few spoonfuls of cream over the cake, arrange mandarin oranges on top, cover with the remaining cream, and smooth it down. Chill for at least 3 hours. Whip the remaining cream until stiff, add cream stiffener and food coloring to the desired intensity. Remove the springform pan rim, fill a piping bag with a perforated ribbon nozzle with some colored cream, and decorate the cake edge with it. Pipe the braid using the star-shaped ribbon nozzle. For the butterfly antennae, cut the lime zest into approximately 2 mm wide strips, arrange mandarin orange segments like butterfly wings on a dollop of cream, and attach the antennae. Add bunnies and sugar flowers, or use your own imagination.