Cream cheese muffins

Ingredients for 1 servings:

• 2 can/n tangerine(s) of 314 ml each
• 2 eggs
• 2 tbsp water
• 60 g sugar
• 40 g vanilla sugar
• 1 pinch of salt
• 120 g flour
• 1 tsp baking powder
• ½ orange(s), zest
• 200 ml whipped cream
• 1 bag of cream stiffener
• 1 tsp powdered sugar
• 1 tbsp hazelnut brittle

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

for 12 pieces

Drain the mandarins well in a sieve. Set aside 12 attractive segments for decoration. Preheat oven to 180 degrees fan/gas mark 1. Separate the eggs, beat the egg whites with 2 tablespoons of cold water until stiff, while gradually adding the sugar, vanilla sugar, and salt. Stir in the egg yolks one at a time. Mix the flour with the baking powder, sift it onto the egg white mixture, and fold in along with the orange zest. Line a muffin tin or silicone baking cups with paper baking cups. Spread the sponge mixture in the mixture and top with 2-3 mandarin segments. Bake the muffins for about 20 minutes. Let the muffins cool. Whip the cream with powdered sugar and cream stabilizer until stiff. Fill a piping bag with the cream and decorate the muffins with a dollop of cream, top each muffin with a reserved mandarin segment, and sprinkle with hazelnut brittle.