Tangerine cake with chocolate stars

Name: Tangerine cake with chocolate stars
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 16
Ingredients: 4 eggs (Gr. M), 1 pinch of salt; 150 g + 60 g + 2 teaspoons sugar; 1 package Vanillin sugar; 100 g flour, 100 g cornstarch; 1 1/2 TSP. Baking Powder; 2 TABLESPOONS Currant Jelly; 4 sheets white gelatine; 2 can(s) (each 314 ml) Tangerines; 7-10 Tbsp juice of 1 lemon (about 50 ml); 375 g + 325 g whipped cream; 100 g flaked almonds; 125 g semi-bitter couverture; 7-10 Tbsp Oil f. d. foil, possibly 1 carambola (exotic star fruit); baking paper, aluminium foil; 1 small freezer bag

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 16

4 eggs (Gr. M), 1 pinch of salt
150 g + 60 g + 2 teaspoons sugar
1 package Vanillin sugar
100 g flour, 100 g cornstarch
1 1/2 TSP. Baking Powder
2 TABLESPOONS Currant Jelly
4 sheets white gelatine
2 can(s) (each 314 ml) Tangerines
7-10 Tbsp juice of 1 lemon (about 50 ml)
375 g + 325 g whipped cream
100 g flaked almonds
125 g semi-bitter couverture
7-10 Tbsp Oil f. d. foil, possibly 1 carambola (exotic star fruit)
baking paper, aluminium foil
1 small freezer bag

Directions

1
Line a springform pan (26 cm Ø) at the bottom with baking paper. Separate the eggs. Beat the egg whites, 4 tbsp. cold water and salt until stiff, adding 150 g sugar and vanillin sugar. Fold in the egg yolks one at a time. Sift flour, starch and baking powder on top and fold in. Brush into the mould. Bake in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for approx. 30 minutes. Cooling down
2
Cut the biscuit twice. Warm the jelly and spread on the first base. Place 2nd base on top. Wrap around the edge of the cake tin or a cake ring
3
Soak the gelatine in cold water. Drain mandarins, catching the juice. Fill lemon juice with tangerine juice to 1/8 l. Warm up with 60 g sugar. Squeeze the gelatine, dissolve in it and cool. Cool until the juice begins to gel. Whip 375 g cream until stiff. Fold cream first, then mandarins into the juice. Spread on the 2nd sponge cake. Place the 3rd sponge cake on top. Chill the cake for about 4 hours
4
Roast almonds without fat. Chop the chocolate coating, melt in a hot water bath and spread on oiled aluminium foil, except for 2-3 tablespoons. Allow to dry
5
Whip 325 g cream until stiff, pouring in 2 teaspoons of sugar. Spread the cake with 2/3 cream, sprinkle with almonds. Heat the rest of the chocolate coating again and put it into a freezer bag. Cut off a small corner. Decorate the cake with chocolate stripes. Cut out small stars from the chocolate plate. Decorate the cake with the rest of cream, carambola and stars