Yoghurt and Tangerine Cake

Ingredients

Directions

1. 1

   Boil 1/4 litre of water, fat and salt. Add flour at once and burn to a dumpling while stirring. Let it cool down a little bit and stir in the eggs one after the other. Pour the mixture into a piping bag with a perforated spout. Spray the dough spirally onto two round bases (24 cm Ø) on baking paper. (Important: leave some space between the two cakes!) Bake the cakes one after the other on a baking tray in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Remove and let cool off.

2. 2

   Soak the gelatine in cold water. Drain mandarin oranges in a sieve, collecting the juice. Mix yoghurt, sugar and vanilla pulp. Heat 3 tablespoons of mandarin juice, remove pot from heat. Squeeze the gelatine well and dissolve in it. Stir the gelatine with part of the yoghurt until smooth, stir into the rest of the cream. Fold in mandarin oranges, except for a few for decoration. Chill until the mixture begins to gel. Whip cream until stiff and fold into the yoghurt mixture. Place a springform pan rim (approx. 26 cm Ø) around a cake base. Stir apricot jam until smooth and spread on top. Add cream and smooth it down.

3. 3

   Chill until the mixture begins to gel. Whip cream until stiff and fold into the yoghurt mixture. Place a springform pan rim (approx. 26 cm Ø) around a cake base. Stir apricot jam until smooth and spread on top. Add cream and smooth it down. Chill for about 6 hours. Cut the second cake base into cake pieces, lay them on the cake and dust them thickly with icing sugar. Serve the cake decorated with remaining mandarin slices and cream tuffs