Mandarin cream slices

Ingredients for 1 servings:

• 4 eggs
• ¾ cup oil, neutral (e.g. sunflower oil or safflower oil)
• 2 cups sugar
• 1 packet of vanilla sugar
• 3 cups flour
• 1 packet of baking powder
• 1 cup mineral water
• 5 can/n tangerines
• 2 packs of cake glaze, clear
• 500 ml cream
• 2 packets of vanilla sugar
• 2 packs of cream stiffener
• 2 cups sour cream
• 6 ladyfingers
• 2 tbsp sugar
• 1 pinch of cinnamon

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

a light and airy cake dream

The “cup” quantity refers to a normal small coffee cup. For the batter, beat the eggs until frothy. Stir in the sugar and vanilla sugar, then the oil. Fold in the flour mixed with the baking powder. Finally, stir in the mineral water, stirring just until the fizz has combined with the batter. Spread the batter onto a baking sheet lined with baking paper and bake in a preheated oven at 200°C for 15 to 20 minutes until golden brown. Drain the mandarins, reserving the juice. Spread the fruit on the cooled base. Use the reserved juice to make the cake glaze according to the package instructions and spread it over the mandarins. Let it cool. Whip the cream until stiff, sifting in the vanilla sugar and cream stabilizer. Carefully fold the sour cream into the cream and spread the sour cream mixture over the cake. Crush the ladyfingers in a mixer and mix with the sugar and cinnamon. Sprinkle with this mixture over the cake. Refrigerate the cake until ready to serve.