Kilimanjaro cake

Ingredients for 1 servings:

• 5 egg whites
• 5 egg yolks
• 170 g sugar
• 100 g flour
• 30 g cornstarch
• 30 g cocoa powder
• ½ tsp baking powder
• 40 g butter
• 3 small cans of tangerine(s)
• 600 ml cream
• 60 g powdered sugar
• 1 tsp lemon zest
• 6 sheets of gelatin
• Powdered sugar, for dusting

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

For the dough, heat the butter to about 40°C. Beat the egg yolks until light and fluffy, then add about two-thirds of the sugar and beat until the mixture is light and creamy. Now beat the egg whites until stiff, then add the last third of the sugar. Pour the beaten egg whites onto the egg yolk mixture and mix in. Sift the flour, cornstarch, cocoa, and baking powder over the mixture and carefully fold everything in. Finally, fold in the melted butter. Pour into a 26 cm springform pan lined with baking paper and smooth the surface. Bake on the middle rack of a preheated oven for about 30-35 minutes at 190°C. Cut the cooled base in half horizontally. Cut one base into 16 equal pieces. For the filling: Soak the gelatine in cold water for 10 minutes. Drain the mandarins well. Puree one can of them. Set aside about 10 of the others for garnishing. Whip the cream with sifted powdered sugar and lemon zest until stiff. Fold in the mandarin orange puree. Squeeze out the gelatin, dissolve it, and stir it into the cream mixture. Finally, stir in the mandarin oranges. Line a round bowl (24 cm) with plastic wrap and pour in the cream, smoothing it down. Place the entire base on top and refrigerate for about 30 minutes. Turn the bowl with the filling upside down and remove the plastic wrap. Place the cut base pieces evenly on top. If they slip off, simply fold the edge of the springform pan over again. Place the 10 mandarin oranges on the top of the dome. Refrigerate the finished cake again, ideally overnight. Just before serving, dust the top with powdered sugar.