Mandarin ACE Cream Cake

Ingredients for 1 servings:

• 150 g spelt flour type 1050
• 75 g sugar, 150 g if you like it sweeter
• 3 eggs
• 1 pkt. vanilla sugar, real
• 1 pinch of cream of tartar baking powder
• 1 can of mandarin orange(s), of which 100 ml of juice
• 200 ml multivitamin juice (ACE juice)
• 35 g cornstarch
• 3 tbsp sugar
• 3 tbsp yogurt
• 3 sheets of gelatin
• some water for soaking
• 200 ml cream
• 2 tbsp sugar
• 1 can mandarin orange(s), drained
• 1 cup of cream
• 2 tbsp sugar
• 1 pinch of locust bean gum, if you like
• 1 tbsp chocolate sprinkles

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

with spelt flour

For the sponge cake, beat the egg whites until stiff peaks form. Then, in a separate bowl, beat the egg yolks until very foamy, then drizzle in the sugar and vanilla sugar. Sift the flour, with baking powder if desired, and lightly fold in the egg whites. Transfer to a springform pan and bake at 160°C for 7-10 minutes. Make a pudding from the juice, cornstarch, and sugar, then stir in the yogurt. Soften the gelatine in the water. Beat the cream with the sugar until stiff peaks form. Squeeze out the gelatine and dissolve it in a double boiler or microwave. Adjust the temperature by adding 1 tablespoon of the cream. Stir it into the cream and fold in the cream. Place the sponge cake on a plate. Place the cake ring over the cake and pour in the cream. Allow to set. This takes at least 4 hours, then beat the cream with sugar and locust bean gum, as desired, for decoration. Decorate with mandarin oranges, cream, and chocolate sprinkles.