John Myers
Ingredients for 1 servings:
- 5 eggs
- 170 g sugar
- 100 g flour
- 30 g cornstarch
- 30 g cocoa powder
- 1 ½ tsp baking powder
- 40 g butter
- 3 small cans of tangerine(s)
- 600 ml cream
- 1 tsp orange peel, grated
- 6 sheets of gelatin
- 60 g powdered sugar, sifted
Instructions
Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes
Delicious light eye-catcher, for 16 pieces
For the base, melt the butter and let it cool to about 40 degrees Celsius. Beat the egg yolks until frothy. Add about two-thirds of the sugar and beat until the mixture is light and creamy, about 15 minutes. Beat the egg whites until very stiff, gradually adding the remaining sugar. Pour the beaten egg whites onto the egg yolk mixture and mix in. Sift the flour, cornstarch, baking powder, and cocoa powder over the mixture. Carefully fold in with a spoon. Finally, fold in the melted butter. Line a 26 cm springform pan with baking paper. Pour in the batter, smooth it out, and bake on the middle rack of a preheated oven at 190 degrees Celsius for 30-35 minutes. Let the base cool on a wire rack, then cut it in half horizontally. Cut one of the bases into 16 equal pieces. For the filling, soak the gelatin in cold water for 10 minutes. Drain the mandarins. Puree one can of them. Set aside about 10 of the other two for garnishing. Whip the cream with sifted powdered sugar and orange zest until stiff peaks form. Fold in the mandarin orange puree. Squeeze out the gelatin, dissolve it, and stir it into the cream mixture. Finally, fold in the mandarin oranges. Line a round bowl (24 cm in diameter) with plastic wrap. Pour the cream mixture into it, smooth it out, and place the entire base on top. Refrigerate for 30 minutes. Turn the bowl with the filling upside down and remove the plastic wrap. Arrange the sliced base pieces evenly on the dome. If the pieces slip, place the springform pan or a cake ring over the top again. Place the remaining mandarin oranges on the top of the dome and refrigerate the cake overnight. Just before serving, dust the top of Kilimanjaro with powdered sugar. If you don’t have a bowl with that diameter, you can also spread the mixture in the shape of a dome. Using a bowl is easier.
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