Summary

Ingredients

For the dough: (light)

• 250 g butter
• 250 grams sugar
• 4 egg yolks
• 100 ml juice, (tangerine / orange juice)
• 300 grams flour
• 1 point baking powder
• 1 pinch (s) salt
• 4 egg whites

For the dough: (dark)

• 200 g Nutella or nouat
• 2 tablespoon cocoa powder

For covering:

• 700 g mandarin (s), fresh, peeled and weihed (= initial weiht for canned food)

For the cast:

• 2 egg (s)
• 75 g butter
• 4 points vanilla sugar
• 40 grams flour
• 800 g crème fraîche

For the set:

• 2 tablespoon cocoa powder
• 2 tablespoon sugar

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Instructions

1. Peel and fillet the mandarins. Drain well in a colander. Collect the mandarin juice. In the case of fresh mandarins, fill up with orange juice to the required amount.
2. Beat the butter and sugar until frothy. Add egg yolk and mandarin juice. Mix in flour, baking powder and salt and stir in. Beat egg whites until stiff and fold in with a whisk.
3. Transfer half of this light basic batter into a new bowl. Mix in Nutella at room temperature (alternatively nougat, but must be warmed up in a water bath) and cocoa.
4. Line the baking sheet with parchment paper or grease it. Put on the baking frame. First fill in the light-colored dough with a spatula and spread it on. Spoon the dark dough onto the light dough and spread it evenly. Cover the dough with the mandarins.
5. For the topping, stir the eggs, butter and vanilla sugar until frothy. Stir in the flour. Add crème fraîche and stir well. Carefully spread the icing on the fruit.
6. Bake in the preheated oven at 160 ° hot air (or top / bottom heat 180 °) for 65 minutes on the lower rail. In the case of top / bottom heating after the stick test, increase the baking time by 5 minutes.
7. Mix cocoa and sugar and sprinkle on the cooled cake.