Mandarin sour cream cake on a chocolate nut base

Ingredients for 1 servings:

• 3 eggs
• 100 g sugar
• 150 g block chocolate
• 150 g hazelnuts, ground
• 1 pinch of baking powder
• 1 cup sour cream, 200 g
• 2 can/n tangerines, approx. 315 g each, drained weight 175 g each
• 1 cup whipped cream, 200 g
• 1 packet of vanilla sugar
• 1 pack of cream stiffener
• some chocolate bars

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

super easy, delicious and even gluten-free

To ensure the tangerine sour cream cake tastes especially good, I prepare the base and part of the topping a day in advance. This allows everything to set nicely. Of course, it can also be made the same day. For the base, finely grate the chocolate. This works wonderfully with a paring knife. Beat the eggs with the sugar until foamy and no sugar crystals remain. Stir in the ground hazelnuts, grated chocolate, and baking powder. Pour the batter into a greased and floured springform pan and bake in a preheated oven at 180°C – 200°C (top/bottom heat) for about 20 – 25 minutes. When the toothpick test works and no more batter sticks, remove the base and let it cool completely. For the topping, drain the tangerines well (you can collect the juice and drink it) and set aside. Spread the sour cream evenly over the cooled base. Then arrange the drained mandarins on top. Tip: At this stage, I always let the cake stand overnight in a cool place (in the refrigerator if there’s room). Top the cake with a layer of whipped cream. Whip the cold whipped cream for half a minute. Then gradually add the vanilla sugar and the sachet of cream stabilizer. Continue whipping the cream until stiff peaks form, then spread it over the mandarins and decorate the cake with some grated chocolate.