Mandarin cake

Ingredients for 1 servings:

• 2 large eggs
• 120 g powdered sugar
• 1 pinch of salt
• 120 ml oil
• 120 ml eggnog
• 60 g flour
• 60 g cornstarch
• 2 tsp baking powder
• 2 can/n mandarin oranges (314 ml each)
• 7 sheets of gelatin
• 450 g double cream cheese
• 300 g yogurt
• 1 sachet of sugar (lemon sugar, Citroback)
• 100 g sugar
• 1 packet of vanilla sugar or homemade vanilla sugar
• 60 ml lemon juice (about 2 lemons)
• 200 g whipped cream
• Almond(s), chopped, roasted

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

lemony – fresh

Beat the eggs with powdered sugar and salt until frothy (about 3 minutes on the highest mixer speed). Stir in the egg liqueur and oil. Mix together the flour, cornstarch and baking powder and sift over the cake. Stir in carefully. Pour the batter into a 26 cm springform pan with a rim, lined with baking paper. Bake in a preheated oven on the middle rack at 150°C (convection oven: 175°C; gas mark 2) for about 30 minutes. Allow to cool, then remove the springform pan rim. Turn out onto a cake plate, remove the baking paper, and place a cake ring around the base. Soften the gelatine and drain the mandarins. Mix together the cream cheese, yogurt, Citroback, both types of sugar, and lemon juice. Squeeze out the gelatine and heat until liquid. Then mix it with 4 tablespoons of cream and stir into the entire cream mixture. Chill. Watch the setting process, stirring occasionally. When the cream thickens, whip the cream until stiff and fold in. Spread half of the cream on the pastry base and top with mandarin oranges (reserve a few for garnish). Spread the remaining cream on top. Smooth it out and garnish with the remaining mandarin oranges and chopped almonds. Refrigerate for at least 2.5 hours. Run a knife along the inside of the cake ring, carefully loosening the ring. You can also replace the lemon juice with mandarin juice, which will make it sweeter and more luscious. You can also replace half of the cream cheese with a low-fat version.