Tangerine cream cake

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites, four tablespoons of water, salt and sugar with the whisks of the hand mixer until stiff. Add egg yolk and lemon peel and stir in. Mix flour, starch and baking powder.

2. 2

   Sieve onto the egg mass and fold in. Pour the dough into a springform pan (26 cm Ø) lined with baking paper only at the bottom and smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 25 minutes.

3. 3

   Let it cool down on a cake rack. Drain mandarin oranges. Cut the base twice crosswise. Warm the jelly while stirring and spread on the bottom cake base. Place the second cake base on top.

4. 4

   Whip 2 cups of cream and vanilla sugar until stiff. At the same time allow the cream setting agent to trickle in. Carefully fold mandarin oranges, except 12 for decoration, into the cream. Pour onto the second base and smooth it down.

5. 5

   Place the last cake base on top. Whip the rest of the cream until stiff. Spread 2/3 of the cream all around the cake. Fill the remaining third of the cream into a piping bag with a star-shaped spout and squirt tuffs onto the cake.

6. 6

   Sprinkle edge and cream tuffs with pistachios and decorate with remaining Mandarin oranges.