Mandarin dome cake

Ingredients for 1 servings:

• 6 egg whites
• 180 g sugar
• 6 egg yolks
• 180 g flour
• 1 tbsp cocoa powder
• 360 g natural yogurt
• 250 g sour cream
• 150 g powdered sugar
• 6 sheets of gelatin
• 500 ml whipped cream
• 2 cans of mandarin orange fillets, drained
• 3 tbsp orange liqueur

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours

Beat the egg whites until stiff, gradually adding the sugar. Add the egg yolks and continue beating for a while. Sift the flour and cocoa and fold in. Pour into a 28 cm baking dish and bake in the oven at 160°C for about 30 minutes. Then let it cool for about 15 minutes. Mix the yogurt, sour cream and icing sugar. Soak the gelatine in cold water, then squeeze out the excess water and dissolve it in warm orange liqueur. Add it to the cream while it is still hot. Whip the cream until stiff and mix with the cream. Cut the sponge cake horizontally. Place the top on a diamond-shaped rack and roll it out with a rolling pin. Lift the diamond-shaped rack and slide the sponge cake onto a large sheet of cling film. Place the sponge cake and film in the bowl, fill with cream and top with mandarin orange segments (reserve 24 for garnish). Place the sponge cake scraps (from the rack) on top of the cream. Place the second layer on top and weigh it down. After 4 hours, turn out onto a plate and decorate the edge with whipped cream and mandarin segments.