Mandarin – yogurt – cream – cake

Ingredients for 1 servings:

• 120 g sugar
• 130 ml oil
• 3 eggs
• 100 g flour
• ½ pack of baking powder
• 600 g natural yogurt
• 100 g sugar
• 1 ½ packs of gelatin
• 500 ml cream
• 1 packet of vanilla sugar
• 1 can of tangerine(s)

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 15 minutes

First bake a cake base, let it cool and then cut it in half. To do this, beat the eggs with the sugar until frothy. Slowly add the oil while stirring. Now add the flour mixed with the baking powder. Pour into a springform pan and bake at 180°C for approx. 25 minutes. Now mix the yogurt with the sugar and vanilla sugar. Mix the gelatin with 10 tbsp of water and add to the yogurt mixture. Whip the cream until stiff and fold in. Mix in the gelatin and fold in the mandarins. Place the base on a cake plate and place a cake ring around it. Pour in the yogurt mixture and cover with the cake lid. Place in the fridge overnight to set.