chocolate-tangerine cake

Ingredients

Directions

1. 1

   Separate eggs. Beat egg whites and 3 tablespoons of water until stiff. Add sugar and salt. Beat the egg yolks one after the other. Mix flour, cornstarch, baking powder and cocoa and sieve onto the egg foam. Fold in loosely. Line the bottom of a springform pan (24 cm Ø) with baking paper. Fill in the dough, smooth it down and bake in the preheated oven (electric cooker: 175°C/ gas: level 2) for about 30 minutes. Leave to rest in the form for 10 minutes.

2. 2

   Remove from the tin and let it cool down on a cake rack. Soak the gelatine for the filling. Wash the orange thoroughly and grate the peel. Halve the orange. Drain the mandarins on a sieve, put 16 nice mandarin slices aside. Halve the orange and squeeze the juice. Cut the sponge twice. Sprinkle the squeezed orange juice on the base. Place the edge of the springform pan around the bottom cake base. Squeeze the gelatine, dissolve and mix with the orange juice. Add the orange zest and chill until the liquid starts to gel. In the meantime, beat 250 g cream and 2 tablespoons of sugar until stiff. Stir the cream into the gelling juice. Divide the cream and fold it into one half of the mandarins. Spread on the bottom cake layer and cover with the second layer. Spread the cream without the tangerines on top and cover with the third cake layer. Chill for 1-2 hours. Whip the remaining cream and sugar until stiff.

3. 3

   Add the orange zest and chill until the liquid starts to gel. In the meantime, beat 250 g cream and 2 tablespoons of sugar until stiff. Stir the cream into the gelling juice. Divide the cream and fold it into one half of the mandarins. Spread on the bottom cake layer and cover with the second layer. Spread the cream without the tangerines on top and cover with the third cake layer. Chill for 1-2 hours. Whip the remaining cream and sugar until stiff. Remove the cake from the edge of the springform pan and spread half of the cream all around. Fill the rest of the cream into a piping bag with star-shaped spout and decorate the cake with dots. Decorate every second speck with a mandarin wedge. Sprinkle the remaining spots with orange peel strips. Put in a cool place. Use a peeler to grate shavings from the chocolate coating. Chop the remaining chocolate coating and melt in a bain-marie. Pour into a freezer bag, cut off a small corner and decorate the edge of the cake with fine strips. Sprinkle with chocolate shavings. Makes about 12 pieces

4. 4

   Fill the rest of the cream into a piping bag with star-shaped spout and decorate the cake with dots. Decorate every second speck with a mandarin wedge. Sprinkle the remaining spots with orange peel strips. Put in a cool place. Use a peeler to grate shavings from the chocolate coating. Chop the remaining chocolate coating and melt in a bain-marie. Pour into a freezer bag, cut off a small corner and decorate the edge of the cake with fine strips. Sprinkle with chocolate shavings. Makes about 12 pieces