Mandarin cream slices

Ingredients for 1 servings:

• 3 small cans of mandarin oranges, drained, collect the juice
• 3 eggs
• 1 cup sugar
• ½ cup rapeseed oil
• 2 cups flour
• 1 packet of baking powder
• ½ cup tangerine juice
• possibly grease for the tray
• 1 liter milk, 3.5% fat
• 4 tbsp sugar
• 3 bags of vanilla pudding powder
• 500 g mascarpone
• ½ cup tangerine juice
• 1 pack of cake glaze, clear
• n. B. Water or mandarin juice, according to package instructions
• possibly food coloring

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Mug cake (1 cup = approx. 200 ml). For 1 tray / 20 pieces

Remove the canned mandarins from the cans and place them in a sieve to drain, reserving the juice. Beat the eggs with a mixer on high for about 3 minutes, until they form a nice yellow foam. Stir in the sugar and oil and beat for another 3 minutes. Mix half of the flour with the baking powder and stir in a tablespoon at a time until a smooth batter forms. Stir the remaining flour into the batter, alternating with the first half cup of the mandarin juice. Spread the batter evenly on a well-greased or lined baking sheet, distribute one-third of the mandarins over the batter, and bake in a preheated oven at 200°C (top/bottom heat) for about 20 minutes. Then remove from the oven and let cool slightly on the baking sheet, but do not turn off the oven. While the base is baking, mix the mascarpone with the second half cup of mandarin juice in a bowl until smooth. The bowl should be large enough, as the pudding will also need to be added. Prepare the custard powder with the sugar and milk according to the package instructions. Immediately pour it from the hot pan into the bowl with the mascarpone and stir continuously in a cold water bath until the custard no longer forms a skin. Spread the custard-mascarpone cream on the cake (while it is still warm, if necessary), sprinkle with the remaining mandarin orange pieces and bake for another 10 minutes in the oven at 200°C, then remove from the oven. Prepare the cake glaze with water according to the package instructions and spread evenly on the still warm cake. Allow to set and then cut into pieces. You can also use the leftover mandarin orange juice for the glaze, but this will make the cake glaze rather cloudy. Alternatively, you can add food coloring (2 parts yellow, 1 part red) to the cake glaze mixed with mandarin orange juice for a beautiful orange hue. If three sachets of vanilla pudding to 1 liter of milk seems like too much powder or too little milk, please remember to add the mascarpone liquefied with the mandarin juice as well – then the proportions will be correct again.