Urmelis fruity fresh mandarin orange yogurt cake

Ingredients for 1 servings:

• 4 m.-sized eggs
• 150 g sugar
• 1 packet of vanilla sugar
• 125 g flour
• 2 tsp, leveled baking powder
• 50 g desiccated coconut
• Fat for the mold
• 20 g butter, melted
• 2 tbsp apricot liqueur
• Desiccated coconut
• 125 g chocolate coating
• 450 g yogurt (vanilla and apricot, 3.5%)
• 2 packets of vanilla sugar
• 1 pack of gelatin powder (Gelatinefix, 30 g) or
• 2 tbsp ready-mix for cake cream (cake fix) and gelatin fix
• 6 tbsp apricot liqueur or tangerine juice or mixed
• 1 dashes lemon juice
• 400 g cream, cold
• 2 packs of cream stiffener
• 1 small can of mandarin oranges (175 g), possibly more
• 1 class can/n mandarin(s) (175 g)
• 1 pack of cream powder (Aranca, Peach-Passion Fruit)

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

with a fine coconut aroma

For the base, grease the bottom of the springform pan only and line it with baking paper. Beat the eggs on high for 1 minute until frothy. While stirring, stir in the sugar and vanilla sugar within a minute and continue stirring on high for another 2 minutes. Mix the flour with the baking powder, sift it over the cake, and mix briefly on low speed together with the 50g desiccated coconut. Pour the batter into the pan and sprinkle with desiccated coconut. Bake at 175-180°C (top/bottom heat) for approx. 25-30 minutes. After baking, remove the cake from the pan completely and place it on a wire rack (leaving the baking paper on). Spread the liqueur and melted butter over the base and let it cool briefly. Then place the base on a cake plate with the coconut layer on the bottom, peel off the baking paper, and place a cake ring around it. Melt the chocolate, spread it over the base, and refrigerate briefly to set. For the filling, drain the mandarins and halve them if desired. Mix the yogurt with 1 sachet of vanilla sugar, lemon juice, liqueur, or juice, and stir in the gelatine fix (or cake fix) evenly. When the mixture begins to set, whip the cream with 1 sachet of vanilla sugar and the cream stabilizer until stiff, fold in, and finally fold in the mandarins. Spread the filling on the base, smooth it out, and chill for about 30-45 minutes. For the icing, drain the mandarins and reserve the juice. Set aside a few pieces for garnishing, puree the rest, make up to 250 ml with the juice (add 1 tbsp. of liqueur if desired), and prepare together with the aranca according to the instructions, using only the puree. Pour onto the filling, smooth it out, top with the remaining mandarins, and chill. It sounds like a lot of work, but since you can do everything bit by bit, you won’t get stressed! Peaches can also be used instead of tangerines.