Prosecco – Mandarin – 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
• 100 g hazelnuts, chopped
• 125 g flour
• 1 tsp baking powder
• 2 can(s) of mandarin oranges
• 100 g wafer rolls
• 9 sheets of white gelatin
• 500 g sour cream
• 250 ml Prosecco
• 500 ml whipped cream
• Marzipan carrots for decoration

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

the cake is a hit

Roughly chop the chocolate. Melt the butter and chocolate over low heat. Remove from the stove and transfer to a mixing bowl. Add the beaten eggs, 175g sugar, vanilla sugar, salt, nuts, flour, and baking powder; mix until smooth. Line the bottom of a 26cm springform pan with baking paper. Pour in the batter and smooth it out. Bake in a preheated oven at 175°C for about 25 minutes. Drain the mandarin oranges in a sieve, reserving 100ml of the juice. Remove the cake base from the oven and let it cool. Remove from the pan and place on a cake plate. Close the cake ring tightly around it. Cover the edge of the base with wafer rolls. Soak the gelatin in cold water. Mix together the sour cream, Prosecco, 125g sugar, the remaining vanilla sugar, and the reserved juice. Squeeze out the gelatin and melt it in a saucepan over low heat. Pour drop by drop into the sour cream while stirring. Chill for about 3 minutes, until the mixture begins to set. Carefully fold in the mandarins, except for 1 tablespoon for decoration. Fold in 325g of stiffly whipped cream in portions. Spread the cream loosely over the base. Chill for about 3 hours. Remove the cake ring. Whip the remaining cream until stiff and spread it over the edge of the cake. Decorate with marzipan carrots and mandarins.