Yogurt Tangerine Cake

Ingredients

• 3 eggs
• 50 g sugar
• Salt
• 30 g Ground Almonds
• 30 g flour
• 15 g cornstarch
• 6 sheets white gelatin
• 3 cans tangerines (312 g fill each)
• 500 g plain yogurt
• 120 g sugar
• 300 g whipping cream

Instructions

1. 1.

   Preheat the oven to 180°C fan.

2. 2.

   Separate the eggs. Beat the yolks with half of the sugar until fluffy. Whisk the whites with a pinch of salt, gradually add the remaining sugar and beat until glossy peaks form. Fold the meringue into the yolk mixture, then fold in the almonds mixed with flour and cornstarch. Pour the batter into a parchment‑lined springform pan, smooth the top, and bake for about 30 minutes. Check doneness with a skewer.

3. 3.

   Remove the finished base from the oven, let it cool, release it from the pan, and allow it to set completely on a cooling rack.

4. 4.

   Soak the gelatin sheets in cold water. Drain the tangerines over a sieve and reserve the juice.

5. 5.

   Whisk the yogurt with sugar and 3 tbsp tangerine juice. Warm the gelatin until liquid, stir in 2 tbsp of the yogurt mixture, then fold into the remaining yogurt batter.

6. 6.

   Beat the cream stiff and fold it in.

7. 7.

   Spread most of the tangerine slices on the sponge base, place a ring around the cake, and spread the yogurt layer over it. Chill for about 3 hours.

8. 8.

   Arrange the remaining tangerine fillets on top, remove the ring, slice, and serve.