Fruity Cheese Cream Cake

Ingredients

• 6 Eggs
• 125 g sugar
• 1 packet vanilla sugar
• 1 untreated lemon (grated zest)
• 125 g flour
• 2 tsp Baking powder
• 50 g cornstarch
• 400 g mandarins (canned)
• 8 sheets white gelatin
• 400 g cream cheese
• 100 g whole milk yogurt
• 60 g powdered sugar
• 2 packets vanilla sugar
• 250 ml whipping cream (30%)
• 1 packet stabilizer

Instructions

1. 1.

   Line a springform pan with parchment paper. Preheat the oven to 180°C fan.

2. 2.

   Separate the eggs. Beat egg whites with a pinch of sugar until very stiff. Whisk yolks with 4 tbsp cold water, sugar, vanilla sugar and lemon zest until frothy. Gradually fold in flour, baking powder and starch with the meringue into the yolk mixture. Pour batter into pan, bake 35-40 minutes. Remove cake, cool, release from pan and cut horizontally in half. Cut top layer into 12 portions.

3. 3.

   Drain mandarins well and set aside 12 pieces for garnish. Soak gelatin in plenty cold water. Place a ring on the lower sponge. Mix cream cheese with yogurt, powdered sugar and vanilla sugar until smooth. Squeeze out excess water from gelatin, gently warm in a small pot, melt, stir in 2-3 tbsp cream‑cheese mixture. Quickly fold this into batter. Whip cream with stabilizer stiffly, fill some into a piping bag with a star tip for garnish, fold remaining into the cheese mix, add drained mandarins and spread over cake base. Place top layer on and press lightly. Chill at least 4 hours. Before serving dust with powdered sugar and decorate with whipped‑cream swirls and remaining mandarins.