John Myers
Ingredients for 1 servings:
- 110 g flour
- 80 g sugar
- ½ pack of baking powder
- 1 packet of vanilla sugar
- 2 tbsp oil
- 125 ml water
- 1 can of tangerine(s)
- 100 ml Prosecco, vegan
- 200 g crème fraîche, vegan (cream fit)
- 1 pack of Agartine
- 50 g sugar
Instructions
Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 55 minutes
light, fruity cake – ideal for summer or girls’ nights
For the dough, mix the flour, 80g sugar, vanilla sugar, baking powder, oil, and water well and pour into a small springform pan (20cm). Bake in a preheated oven at 180°C (top/bottom heat) for 20-25 minutes. The base must then cool completely. Drain the mandarins well. Be sure to collect the juice (should be about 150ml). Then spread the mandarins evenly on the base. Bring the juice and agartine to a boil and simmer for 2 minutes. Then remove from the heat and add the prosecco. In a bowl, whip the cream with the sugar. Once the prosecco-juice mixture has cooled slightly, add 3 tablespoons of the cream to the mixture to balance it out. Mix everything well and then add all of the prosecco-juice and agartine to the cream, mix quickly and well, and then pour it onto the mandarin base. The cake then needs to cool down in the refrigerator and should be eaten soon.
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