Quick Mandarin Cream Cake

Ingredients for 1 servings:

• 1 cake base, light, three-part Viennese base
• 4 cups whipped cream
• 4 bags of cream stiffener
• 2 bags of vanilla sugar
• 1 jar orange marmalade
• 1 large can/s of tangerine(s)

Instructions

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

Spread the orange marmalade onto the bottom layer of the cake layer to cover the entire layer. Place the second layer on top. Beat the 4 cups of cold cream with the cream stiffener and vanilla sugar using a hand mixer on high speed until stiff peaks form. Empty the mandarins into a colander to remove any juice. Take about 12 mandarin orange pieces and set them aside. Carefully mix the remaining mandarins into the cream. Spread this mixture over the second layer and place the last layer on top. You can spread the cream mixture more generously there and add small dollops of cream. Using a large cake knife, spread the remaining cream around the cake to completely cover it. Now place the reserved mandarins on top of the dollops of cream for decoration. You can also add nuts, pistachios, or chocolate sprinkles for garnish. Place the cake in the refrigerator for 30 minutes. It will taste beautifully fruity and not too sweet.