Yogurt – Mandarin – Coconut – Cake

Ingredients for 12 servings:

• 3 eggs
• 3 tbsp water, lukewarm
• 150 g sugar
• 150 g flour
• 1 tsp baking powder
• 1 packet of vanilla sugar
• 2,000 g creamy yogurt
• Sugar or sweetener to taste
• 1 can/n tangerine(s) – oranges
• 100 g desiccated coconut
• 80 g gelatine, ground or
• 48 sheets of gelatin
• 100 ml juice (multivitamin juice)
• 2 packs of cake glaze, clear
• 4 tbsp sugar
• 400 ml juice (cherry juice)
• 1 tbsp desiccated coconut

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

For the sponge cake, beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the vanilla and sugar, beating until the sugar is completely dissolved. Gradually add the egg yolks and lukewarm water and beat in. Sift the flour and baking powder into the egg mixture, carefully fold in, and bake in a 28 cm springform pan at 190°C for about 20-25 minutes until golden brown. Let cool. For the cream, place a baking ring around the sponge cake. Mix yogurt (I usually use yogurt with 1.5% fat, but yogurt with 0.1% fat also works, but taste it first to see if it tastes good, as there are considerable differences in taste) with sugar or sweetener to taste. Flavor with multivitamin juice. Drain the mandarin oranges, stir the mandarin orange segments and desiccated coconut into the yogurt. Soak and dissolve 80g of gelatin powder (8 packets) or 48 gelatin leaves according to the instructions. Stir a little yogurt mixture into the warm gelatin, then stir the gelatin into the yogurt mixture. Pour the mixture onto the sponge cake and chill. For the garnish, prepare the clear cake glaze with sugar and multivitamin juice according to the package instructions and pour it onto the cream. Let it cool, then garnish with a few coconut flakes. If you have a dome-shaped pan and a decorative cake pan without a bottom (e.g., flower, octagon, star, etc. from Lumara, Vemina), proceed as follows: Place cling film on the table, place the decorative pan on top, pull the film taut, and secure it to the outside of the pan with sticky tape. Prepare the cake glaze with multivitamin juice and pour it into the pan, let it cool. Carefully transfer the set cake glaze, using the cling film, into the dome-shaped pan, ensuring the glaze sits nicely in the center (this will be the decoration of the dome cake). Prepare the cream and pour it into the dome-shaped cake tin. Let it set slightly, then place the sponge cake on top and let it set in the refrigerator. Before serving, turn the cake out of the dome-shaped cake tin, remove the cling film, and sprinkle with coconut flakes.