Tangerine choux pastry cake (diabetics)

Ingredients

Directions

1. 1

   Boil 1/4 litre of water, fat and salt. Add flour at once. Stir with a wooden spoon until the dough comes off the bottom as a dumpling. Pour into a bowl and immediately stir in 1 egg. Let the dough cool down for about 10 minutes, then stir in the remaining eggs one by one. Pour the dough into a piping bag with a perforated spout. Spray 2 round cake bases (24 cm Ø) in a spiral on baking paper. Bake one after the other in a preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for about 25 minutes. Let them cool down. Soak the gelatine. Drain the mandarin oranges, collecting the juice. Mix yoghurt, sweetener and vanilla pulp. Heat 3 tablespoons of mandarin juice. Squeeze the gelatine and dissolve in it. Mix gelatine with some yoghurt until smooth, stir into remaining yoghurt. Fold in mandarin oranges, except for a few for decoration. Put them in a cold place. Beat 250 g cream until stiff and fold into the yoghurt mixture. Place cake ring around 1 base. Add yoghurt cream and smooth it down. Cut the second cake layer into cake pieces and lay them on the cake. Chill for about 4 hours. Whip 50 g cream until stiff. Sprinkle cake with diabetic sweetness. Pour cream tuffs onto the edge. Decorate with remaining mandarin oranges

2. 2

   6 1/4 hours waiting time / 11/2 BE

3. 3

   Not diabetic? Sweeten the yoghurt cream with 75 grams of sugar. Use 1 can of "normal" mandarin oranges (314 ml). Cake with powdered sugar