Mandarin cake

Ingredients for 12 servings:

• 100 g butter or margarine
• 80 g sugar
• 1 packet of vanilla sugar
• 5 drops of lemon(s) – flavoring
• 2 m.-sized eggs
• 100 g flour (wheat flour)
• 25 g cornstarch
• 1 tsp, leveled baking powder
• 8 sheets of white gelatin
• 1 can/n tangerine(s), (drained weight 175g)
• 300 g kefir
• 80 g sugar
• 400 ml whipped cream
• 1 packet of vanilla sugar
• 1 can/n mandarin oranges (drained weight 175g), 1 pack of Aranca mandarin flavor (dessert powder without cooking)

Instructions

Working time approx. 50 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 50 minutes

For the dough, cream the butter or margarine with a hand mixer until light and fluffy. Gradually add the sugar, vanilla sugar, and flavoring until smooth. Gradually beat in the eggs, one egg at a time, for 1/2 minute each. Sift the flour, cornstarch, and baking powder together, then beat in briefly in two batches on a medium speed mixer. Pour the batter into a 26cm springform pan (either grease the base or line it with baking paper), and bake on the middle shelf at 160°C (preheated to 160°C) for 25 minutes. Remove the base from the pan and turn out onto a wire rack lined with baking paper. Allow to cool. Peel off the baking paper that came with the cake. Place the base on a cake plate and place a cake ring around it. For the topping, soak the gelatine according to the package instructions. Drain the mandarins, reserving the juice. Mix the kefir with the sugar. Lightly squeeze the gelatin and dissolve it in a small saucepan over low heat (do not boil). Stir 4 tablespoons of the kefir mixture into the dissolved gelatin, then stir the kefir-gelatin mixture into the remaining kefir mixture and chill. When the mixture begins to thicken, whip the cream with vanilla sugar until stiff peaks form and fold it into the kefir mixture along with the mandarins. Spread the mandarin cream over the base. For the glaze, drain the mandarins in a sieve, reserving the juice and reserving a few mandarin segments for garnishing. Puree the remaining fruit and make up to 250g with the juice. Prepare the aranca according to the package instructions, but only using the fruit puree mixture without yogurt. Spread the glaze over the mandarin cream and garnish the cake with the reserved mandarins. Chill the cake for two hours. Then loosen and remove the cake ring with a knife. (You can also use yogurt instead of kefir.)