Mandarin cake

Ingredients for 12 servings:

• 3 eggs
• 75 g sugar
• 2 tbsp water
• 1 packet of vanilla sugar
• 25 g flour
• 25 g cornstarch
• 50 g almond(s), ground
• 1 tsp baking powder
• 2 cups of cream
• 2 packs of cream stiffener
• 1 cup sour cream
• 2 cans of tangerine(s)

Instructions

Working time approx. 35 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 35 minutes

something fruity for every season

Beat the eggs, sugar, and water with a mixer until stiff peaks form, then add the vanilla sugar, flour (preferably sifted first), cornstarch, and ground almonds, along with the baking powder, and carefully fold into the egg mixture. Pour into a greased and floured 26 cm springform pan and bake at 200°C for 15 minutes. Allow to cool. For the topping, whip the cream with the cream stabilizer until stiff peaks form, then stir in the sour cream. Drain the mandarins well, reserving 12-15 slices for decoration, and stir them into the cream and sour cream mixture. Spread the topping using a cake ring, decorate with mandarin orange slices, and refrigerate for a few hours.