Mandarin Chocolate Cake

Ingredients

• 2 Eggs
• 1 pinch salt
• 80 g agave syrup
• 125 g butter
• 220 g wheat flour type 1050
• 1 packet baking powder
• 7 tbsp cocoa powder
• 400 g whipping cream
• 2 cans mandarins (175 g net)

Instructions

1. 1.

   Separate the eggs and beat the egg whites with salt into stiff peaks. Whisk agave syrup, butter, and yolks until frothy. Sift together wheat flour, baking powder, and 2 tbsp cocoa; fold into the yolk mixture, then gently fold in the beaten egg whites.

2. 2.

   Line a springform pan with parchment paper or grease it. Pour the batter in, smooth the top, and bake at 180 °C (fan 160 °C; gas: level 2) for about 20–25 minutes (test with a toothpick). Let the cake cool in the pan before slicing.

3. 3.

   Whip the cream to stiff peaks, set aside 5 tbsp. Fold in the remaining cocoa, then spread one‑third of the chocolate cream over the base layer. Drain the mandarins and arrange them on top, cover with the second layer. Spread the rest of the chocolate cream over the cake and pipe whipped cream decorations.