Summary

Ingredients

For the ground:

• 2 egg (s)
• 125 g butter, or mararine
• 125 g suar
• 100 g crème fraîche
• 150 grams flour
• 25 g cocoa powder
• 0.5 teaspoon ½ baking powder

For the cream:

• 2 cans tangerine (s)
• 1 packet custard powder, vanilla
• 500 ml milk
• 50 grams sugar
• 250 ml egg liqueur
• 500 g yourt, 1.5% fat
• 200 g cream cheese, 0.9% fat
• 2 sachets gelatine fix
• Chocolate sprinkles

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Instructions

1. Preheat the oven to 180 ° C (convection 160 ° C).
2. Separate the eggs, beat the egg whites until stiff. Beat the butter cubes and sugar until frothy. Fold in the egg yolks and crème fraîche. Mix the flour, cocoa and baking powder and fold in with the egg whites. Bake in a springform pan (26 cm) lined with baking paper for approx. 20-25 minutes.
3. Place the cooled base on a cake plate and enclose it with a cake ring.
4. In the meantime, drain the mandarins. Prepare the pudding with the milk and the sugar according to the instructions on the packet. Stir egg liqueur, yogurt and cream cheese into the hot pudding. Stir the gelatine into the slightly warm cream and fold in the mandarins.
5. Spread the cream on the floor and put it in the fridge for about 5 hours.
6. Decorate with chocolate sprinkles if necessary.