Mocha cream cake with tangerines

Ingredients for 1 servings:

• 1 cake base (Viennese base, light), homemade or purchased
• 1 packet of pudding powder (vanilla flavor)
• 80 g sugar
• 4 egg yolks
• ½ liter of milk
• 1 pinch of salt
• 2 tbsp instant coffee powder
• 1 tbsp water, hot
• 250 g butter, soft
• 80 g powdered sugar
• 1 can of tangerine(s)
• 1 tbsp sugar
• 1 tbsp orange liqueur
• 2 tsp cornstarch
• some water to mix
• 50 g walnuts, roughly chopped

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Cut the Viennese base into three equal layers. For the cream, mix the custard powder with 40g sugar, the egg yolks, and 1/8 l milk. Bring the remaining sugar and milk to a boil with a pinch of salt. Pour in the mixed custard powder. Boil for one minute while stirring. Dissolve the coffee in a tablespoon of hot water and stir in. Cover and let cool to room temperature. Cream the butter until fluffy. Gradually add the powdered sugar and mocha cream. Chill. Drain the mandarins, reserving the juice. Set aside 12 mandarin segments. Bring the juice, sugar, and liqueur to a boil. Thicken with the mixed cornstarch. Add the mandarins and let cool. Cover the bottom layer with buttercream and arrange the thickened mandarins on top. Place the second layer on top. Cover with buttercream, then place the third layer on top and cover with cream (leaving some for decoration). Mark 12 pieces on the cream. Pipe cream rosettes, place the 12 mandarin orange segments on top. Garnish the center and edges with chopped walnuts.