Ingredients for 18 pieces:
For the sponge:
3 eggs (M)
125 g sugar
50 g ground almonds,
1 sachet amaretto-bitter almond flavouring,
75 g flour
50 g cornflour
2 tsp baking powder
For the filling:
12 sheets white gelatine
2 tins of mandarins
250 g mascarpone
6 tbsp orange liqueur
75 g icing sugar
juice of 1 lemon,
600 ml whipped cream
1 packet (400 g) lady fingers
1 sachet light cake glaze
Mint for garnish.
1. Separate the eggs. Beat the egg whites with 1/3 sugar until stiff. Beat the egg yolks with 3 tbsp. hot water and the remaining sugar until foamy. Mix almonds and Amaretto bitter almond flavouring. Pour the beaten egg whites on top. Sift together the flour, cornflour and baking powder and fold in.
2. Line the base of a springform pan (26 cm diameter) with baking parchment. Pour in the batter. Bake in a preheated oven at 180-190 degrees Celsius (gas: level 2-3/circulating air: 175 degrees) for about 20 minutes. Leave to cool for 10 minutes in the tin. Remove the tin and leave the base to cool on a cake rack.
3. Soak the gelatine in cold water. Drain the mandarins, reserving the juice. Mix the mascarpone with 4 tbsp orange liqueur and icing sugar. Heat the lemon juice. Dissolve the squeezed gelatine in it. Whip the cream until stiff and stir in the gelatine. Fold into the mascarpone with a whisk. Take about 8 tablespoons to spread on the cake. Fold half of the mandarins into the rest.
4. Cut the cake base in half. Spread half of the mandarin cream on the bottom cake layer. Soak 10 ladyfingers with the remaining orange liqueur and place on top. Press down lightly. Spread the remaining cream on top. Place the cake base on top.
5. Brush the cake with the cream. Cut the remaining ladyfingers slightly shorter
and press them against the edge of the cake. Refrigerate the cake.
6. Top the cake with the remaining mandarins. Mix 1/4 l mandarin juice with
prepare the cake glaze according to the instructions and pour over the tangerines. Serve garnished with mint.
Preparation time approx. 1 1/2 hours without cooling time.
Nutritional values per piece approx. 320 kcal (1360 kJ)
