Poppy seed mascarpone cake with mandarins

Ingredients for 1 servings:

• 100 g margarine, soft
• 175 g sugar
• 2 m.-sized eggs
• 100 g flour
• 1 tsp baking powder (heaped tsp)
• 6 sheets of white gelatin
• 2 can/n mandarin oranges (314 ml each)
• 200 g whipped cream
• 200 g sour cream
• 250 g mascarpone
• 250 g poppy seeds – baking
• 1 pack of cake glaze, clear

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

creamy – delicious

Line the bottom of a 26 cm springform pan with baking paper, also aligning the sides. For the pastry, beat the margarine and 75 g of sugar until fluffy. Beat in the eggs one at a time. Mix the flour and baking powder and stir in briefly. Pour the batter into the prepared pan and level the surface. Bake in a preheated oven at 175°C on the middle rack for approx. 25 minutes until golden brown. Allow to cool, then place on a cake plate and place a cake ring around the top. Drain 1 can of mandarins, reserving the juice. Soak the gelatine in a little cold water. For the topping, mix together the sour cream, mascarpone, 100 g of sugar, and 4 tablespoons of the mandarin juice. Squeeze out the gelatine and dissolve according to the package instructions. Whip the cream until stiff. Add 2 tablespoons of the mascarpone cream to the gelatine, then stir everything into the mascarpone cream. Stir 2 tablespoons of this into the poppy seed mixture. Then fold the mandarins into the cheese mixture, along with the cream. Pour half of the mixture onto the cake base and dot the poppy seed mixture on top. Spread the rest of the mascarpone cream on top. Drain the second can of mandarins, reserving the juice. Place the mandarins on top of the cheese mixture as a decoration (e.g., to create a floral pattern). Using 1/4 liter of the reserved mandarin juice, make a glaze according to the package instructions and drizzle it over the mandarins. Refrigerate the cake until ready to serve. Tip: Decorate with dollops of cream before serving, if desired.