Christmas cake with mandarins and coconut milk

Ingredients for 1 servings:

• 2 eggs
• 60 g sugar
• 60 g flour
• ½ tsp baking powder
• 4 tangerines
• 300 ml low-fat milk
• 100 ml coconut milk
• 4 packets of vanilla sugar (bourbon)
• ½ lemon(s), organic, grated peel
• ½ tsp cinnamon
• ¼ tsp cardamom
• 1 pinch of nutmeg
• 8 sheets of white gelatin
• 100 g cream

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

only 129 kcal per piece, for 12 pieces

Preheat oven to 180°C (160°C fan/convection oven). Using a hand mixer, beat the eggs and sugar until frothy. Sift together the flour and baking powder and mix with the egg foam. Line a 26 cm springform pan with baking paper. Smooth the batter into the pan. Bake the cake base in the preheated oven at 180°C for 25 minutes. Cool on a wire rack and return to the pan. Cover the base with mandarin orange slices. Bring the milk, coconut milk, vanilla sugar, lemon zest, cinnamon, cardamom, and nutmeg to a boil, stirring continuously. Pour into a bowl. Soak the gelatin in cold water for 5 minutes, drain well, and stir into the warm liquid. Let cool. When it begins to set, whip the cream until stiff and fold in. Spread the mixture over the mandarins. Let it set in the refrigerator for 3 hours. Cut stars into a sheet of paper. Place the paper on the cake. Sprinkle the cinnamon over the cake using a fine sieve.