Sparkling wine cake with tangerines

Ingredients for 1 servings:

• 2 eggs
• 100 g sugar
• 100 g flour
• 1 tsp baking powder
• 3 can/n mandarin oranges, 314 ml each
• 400 ml sparkling wine, e.g. Asti
• 2 packs of peach-passion fruit cream powder, 200 ml each
• 3 cups of cream
• 2 packs of cream stiffener

Instructions

Working time approx. 35 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 55 minutes

Separate the eggs. Beat the egg whites and two tablespoons of water with a hand mixer until stiff peaks form. Gradually add the sugar. Stir in the egg yolks. Sift the flour and baking powder into the egg mixture and fold in. Line the bottom of a 26 cm springform pan with baking paper. Pour in the sponge mixture, smooth it out, and bake in a preheated oven at 175 degrees Celsius for about 20 minutes. Drain the mandarins well in a sieve. Using a hand mixer, beat the sparkling wine and the cream mixture for about 4-5 minutes until frothy. Beat two cups of cream with cream stiffener until stiff peaks form, then gradually fold the cream into the cream. Set aside about 20 mandarin orange segments for decoration and place the springform pan rim around the cooled cake base. Cover the base with the mandarins, spread the cream on top, and refrigerate for about 3 hours. Shortly before serving, whip the remaining cream until stiff peaks form, fill a piping bag with a star nozzle, and decorate the cake with it.