John Myers
Ingredients for 1 servings:
- 2 eggs
- 2 tbsp water, cold
- 1 pinch of salt
- 60 g sugar
- 70 g hazelnuts, ground
- 40 g cornstarch
- 1 tsp, leveled baking powder
- 350 g mandarin orange(s), drained
- 200 ml juice (multivitamin juice)
- 1 pack of white, ground gelatin
- 50 g sugar
- 250 g quark
- 400 g whipped cream
Instructions
Working time approx. 50 minutes; Total time approx. 50 minutes
for heart-shaped baking frame (corresponds to approx. 24 cm springform pan)
For the cake base, mix the ground hazelnuts, cornstarch, and baking powder. Set aside the sugar. Preheat oven to 170°C fan/gas mark 3. Separate the eggs, beat the egg whites with a pinch of salt and 2 tablespoons of cold water until stiff peaks form. Then add the sugar. Continue beating until the egg white mixture is glossy. Fold in the egg yolks, then gradually fold in the hazelnuts mixed with the cornstarch. Place the baking frame on a baking tray lined with baking paper or a special wire rack and pour in the batter. Place in the oven and bake for about 15 minutes, until the sponge cake is lightly browned and feels cottony. For the cake topping, heat 100 ml of multivitamin juice. Stir the gelatin and 50 g of sugar into the hot juice. Whip the cream until stiff peaks form. Pour the multivitamin juice, which has now cooled slightly, into a mixing bowl, add the remaining multivitamin juice and the quark, and mix everything together. Fold in half of the stiffly whipped cream and chill the still-very-liquid cream and the remaining cream. Peel back the baking paper from the baking frame and place the cake base and baking frame on a cake plate. Place drained mandarin oranges on the cake base, leaving a few mandarin orange segments for decoration. Pour the multivitamin cream over the mandarin oranges and chill for at least 1 hour, or until the cream is firm. Cut along the inside of the baking frame and then lift off the baking frame. Serve the cake decorated with the remaining half of the cream and the remaining mandarin orange segments.
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