Lightning cake: Mandarins in paradise

Ingredients for 1 servings:

• 3 eggs
• 2 tbsp water, hot
• 125 g sugar
• 1 packet of vanilla sugar
• 75 g flour
• 75 g cornstarch
• 2 tsp baking powder
• 300 g cream
• 300 g sour cream
• 2 packs of cream powder (paradise cream lemon)
• 2 cans of tangerine(s)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

For a homemade base, beat the eggs and hot water with a hand mixer on high for 1 minute until frothy. Mix the sugar with the vanilla sugar and stir in for 1 minute while stirring. Beat for another 2 minutes until the mixture is creamy. Mix the flour with the cornstarch and baking powder and gradually add it to the mixture on the lowest speed. Bake in a springform pan lined with baking paper on the middle rack at 175-200°C (top/bottom heat) until the sponge is lightly browned, feels cottony, and no longer shiny (after 20-30 minutes). Cool on a wire rack. Mix the sour cream with the cream and stir in the paradise cream powder. Mix the drained mandarins into the cream and spread the mixture onto the cake base (use a cake ring). Chill the cake for a while (at least 2 hours). The sour cream can also be partially replaced with low-fat yogurt. Tip: It’s especially quick if you use store-bought sponge cake. Note from Chefkoch.de: Due to questions about preparation, the recipe post added the following from the comments: “The liquid cream is thoroughly mixed with the sour cream. Then, prepare the paradise cream as directed on the package, but use the cream and sour cream mixture instead of milk.”