Summary

Ingredients

• 300 g spone cake
• 200 g whipped cream
• 1 packet vanilla sugar
• 1 pck
• 4 stalks mint
• 20 g honey
• Icing sugar for dusting
• 2 orange (s)

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Instructions

1. Cut 6 molds out of the sponge base with a dessert mold and cut in half horizontally to make 12 sponge slices.
2. Whip the well-cooled whipped cream with vanilla sugar and whipped cream until stiff. Wash the oranges, cut off the flower base with a knife. Cut the peel thickly from top to bottom. Now cut out the fruit fillets between the separating membranes.
3. Roughly chop the mint leaves, mix with the orange fillets and honey and carefully fold in the whipped cream.
4. Prepare 4 dessert molds. Starting with a sponge cake, layer alternately orange cream and sponge cake slices in the dessert molds.
5. Carefully remove the dessert molds with the help of the pressing aid. Dust the tartlets with powdered sugar and garnish with mint leaves.