Mandarin cake with nut base

Ingredients for 1 servings:

• 100 g hazelnuts, chopped
• 100 g hazelnuts, ground
• 125 g sugar
• 2 eggs
• 1 tsp baking powder
• 1 cup of cream
• 1 pack of cream stiffener
• 2 cups sour cream
• 150 g drink powder (Quench, Type Orange or C-fresh)
• 3 can/n tangerines
• 1 pack of cake glaze, clear

Instructions

Working time approx. 40 minutes; Rest time approx. 1 day 6 hours; Total time approx. 1 day 6 hours 40 minutes

very refreshing, with sour cream

Preheat the oven to 180 degrees fan-assisted oven. Line a springform pan with baking paper. Beat the eggs with the sugar until frothy, then fold in the nuts and baking powder. Pour the batter into the pan and bake for about 20 minutes. Let the base cool and then remove from the pan. Place a cake ring around the base. Drain the mandarins, set aside 12-16 pieces for decoration, and scatter the remaining mandarins on the cake base. Cover with clear cake glaze. Mix the sour cream with the drink powder. Whip the cream with the cream stabilizer until stiff, fold into the sour cream, and spread everything over the mandarin base. Decorate the top with the remaining mandarins.