Italian Mandarin Cake

Ingredients for 1 servings:

• 80 g sugar
• 1 egg(s)
• 8 tangerines, the juice
• 35 g cornstarch
• 2 tbsp water
• 3 eggs
• 200 g sugar
• 250 g flour
• 1 packet of baking powder
• 200 g whipped cream
• 1 pack flavoring (orange extract)
• 4 mandarin oranges, the juice
• 100 g chocolate glaze
• 5 g coconut oil
• 1 mandarin orange(s), peeled

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 40 minutes

for mandarin lovers

Beat the 80g of sugar with the egg until creamy and set aside. Juice the 8 mandarins, mix a small amount of the juice with the cornstarch, then heat the remaining juice in a saucepan, slowly stirring in the cornstarch. Bring to a boil and remove from the heat. Stir in the water and carefully fold in the egg-sugar mixture, stirring occasionally. Allow the cream to cool. For the batter, beat 3 eggs with the remaining sugar until frothy. Slowly add the flour mixed with the baking powder, along with the cream and orange extract, and beat vigorously once. Pour the batter into a medium-sized springform pan and bake for 35-40 minutes in an oven preheated to 160°C (top/bottom heat). Once cooled, cut the cake in half using a knife and string. Squeeze the remaining mandarins and drizzle the juice onto the cut surfaces. Then spread the cooled mandarin orange cream over the base, place the lid on top, and gently press it down. Melt the chocolate glaze in a double boiler, mix it with the coconut oil, and spread it over the cake. Alternatively, you can make a fruity glaze with mandarin orange juice and powdered sugar. Decorate as desired, for example, with mandarin orange pieces.