Mandarin Prosecco Cake

Ingredients for 1 servings:

• 100 g chocolate, whole milk
• 100 g butter
• 3 eggs
• 300 g sugar
• 2 packets of vanilla sugar
• 1 pinch of salt
• 125 g flour
• 100 g hazelnuts, chopped
• 1 tsp baking powder
• 2 can/n mandarin oranges (314 ml each)
• 100 g wafer rolls
• 9 sheets of white gelatin
• 250 ml sparkling wine (Prosecco)
• 500 g sour cream
• 500 g cream

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

Melt the chocolate with the butter and whisk the eggs. Mix together with 175g sugar, 1 sachet of vanilla sugar, salt, nuts, flour, and baking powder. Line the bottom of a 26cm springform pan with baking paper, pour in the batter, and bake in a preheated oven at 175°C (155°C fan; gas mark 3) for about 25 minutes. Then let it cool on a wire rack. Drain the mandarin oranges, reserving any juice. Close the cake ring tightly around the cake base. Line the edge of the base with wafer rolls. Soak the gelatin in cold water. Mix together the Prosecco, sour cream, 1 sachet of vanilla sugar, 100ml juice of the mandarin oranges, and 125g sugar. Dissolve the gelatin and carefully add it to the sour cream while stirring. Refrigerate until the mixture begins to set (approx. 3 minutes). Set aside 1 tablespoon of mandarin oranges for decoration. Carefully fold the remaining oranges into the cream. Whip 325ml of cream until stiff and fold in portions. Spread the cream over the base and refrigerate the cake for approx. 3 hours. Remove the cake ring, whip the remaining 175ml of cream until stiff, and spread it over the edge of the cake.